Pâté Maison

Sausage of the House

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Use fresh ingredients or those left over from a Chicken Galantine to make this pâté. Line a mold or casserole with slices of bacon. Add a layer of