Aunt Bea
Master Chef
Yesterday I made a pâté using this recipe from Jacques Pepin. Pork Liver Pâté | Essential Pepin
It is a very simple straight forward recipe for making a wonderful pâté using common inexpensive ingredients.
The recipe has started me thinking about variations or additions. The use of different meats, seasonings and additions like strips of ham or chicken, pistachio nuts, stuffed olives, prunes etc...
I am hoping that some of you may be able to provide a TNT recipe or idea for homemade cold cuts.
Thanks for your help!
It is a very simple straight forward recipe for making a wonderful pâté using common inexpensive ingredients.
The recipe has started me thinking about variations or additions. The use of different meats, seasonings and additions like strips of ham or chicken, pistachio nuts, stuffed olives, prunes etc...
I am hoping that some of you may be able to provide a TNT recipe or idea for homemade cold cuts.
Thanks for your help!
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