Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Game Pâté with Cumberland Sauce

Name: Game Pâté with Cumberland Sauce
Cuisine: American
Ingredients: ½ lb. (0.25 kg) Fresh red currants or red champagne grapes; ½ lb. (0.25 kg) Fresh red currants or red champagne grapes; 2 qt (2 L) White Poultry Aspic for Coating; 1 2 lb (0.5 kg) Pâté de Gibier; 8 fl oz (240 mL) Cumberland Sauce

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 2 lb (0.5 kg) Pâté de Gibier
2

Americas
United States
Starter

Method

Procedure

Presentation

Slice the pâté:
1. Decide which end of the pâté is most attractive for use as the grosse pièce.
2. Trim away a ½-in. (1-