SC - Hatd Cheese Stefan (was Cressee webbed)
Philip & Susan Troy
troy at asan.com
Thu Jul 6 12:45:18 PDT 2000
Saludos a todos:
I've been fiddling around with making pates at home recently, and have been
thinking of preparing one for an event luncheon. The question is, are what
we consider pates (ie finely ground meat and fat bound together with liver
or other organ meats and baked in a mold) period? Most of the meat pasty or
pie recipes I've been able to find use egg as a binder. Though they might
be modified into a sort of "pate en croute" thing...
Just wondering...
Vicente
Three Rivers
Calontir
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