Ted Feuerbach wrote:
>
>I recently attempted a country pate from the Jaques and
>Julia cookbook. I cooked it in a Terrine pan in a water
>bath, caul fat wrapper, the whole nine yards. Tastes
>great. Problem is, it is crumbly. How do the commercial
>pate makers make it come out so solid?

Could be numerous reasons or a combination thereof... without your complete
recipe, including detailed methodology, all anyone can offer is speculation...
"whole nine yards" sounds like something the guys paving my driveway and
roadway today would know more about <maggioandsons.com>, yo, Carmine... make a
da C-ment more a juicy!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."