And a final howdy do for the night: the French Pate en Croute!!!

But one last shout out to Marilyn: The Mostarda!!!

People totally freaked out over it!

I couldn't believe it! I was so concentrated on the pate and then everyone started raving, moaning, and fighting over the mostarda! The jar I took was consumed and there was none left. They were spreading it on freaking crackers. Total winner.

And without you?

It wouldn't have happened.

And without you?

Our swap wouldn't be the big warm fuzzy place it is.

Thank you again for all your help. It was a slam dunk evening on the carry-in NYE hors d'ouvre!

 
It's the basic recipe in Mastering

using pork and lamb (instead of veal, they didn't have any at the market when I went shopping--but I really like the lamb in the pate), then layered with strips of chicken thigh.

 
Oh! I see. I was wondering about the color contrast. So the meat and the pastry

all bake at the same time? I've seen photos of things like that, but never thought about how they were made. Now I'm curious.

 
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