Greetings Ian;

Thanks for posting your pate recipe a while back. I like the kind of
recipes that aren't too precise and therefore I don't feel guilty about
modifying them to my taste the first time round. :>)) In the case of your
pate, I only veered to the extent of deglazing the pan with a smallish touch
of Amontillado after the sautéing process.

The result is just the kind of pate I really prefer.... light, smooth,
slightly pinkish and subtly flavoured. This goes under the heading of
keeper.....
--
Many thanks
Chuck
So much wine; So little time!

To reply, delete NOSPAM from return address