This richly flavoured pâté is a wonderful standby for when guests drop in. It can also be served in individual pots with triangles of hot toast as a first course.
Altered ingredient amounts. Try making up an aspic of a chicken stock cube and some gelatin. Pour over the back of a spoon onto the surface of her pate Add a fresh bay leaf for effect and set in the fridge This stops discolouration and is visually pleasing. Voila! - 16 May 2009
I kept to the recipe but poured melted butter on top of each pot of pate once the pate had cooled. I chopped thyme over mine as suggested. - 23 May 2009
I used 2tbls port & 1 tbls brandy and substitited sage for thyme & voila brandy port & sage pate. very quick & cheap. the clarified butter was fiddly but can be used in other dishes, thanks - 24 Dec 2011