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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Game Pâté with Cumberland Sauce

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Components

Method

Procedure

Presentation

  1. 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-

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