Le Pâté Lorraine

Meat Pâté

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About



  • Bones from chicken thighs
  • 1 pig’s or calf’s foot
  • 1 cup chicken stock


  1. Prepare the stock. Remove meat from chicken thighs. Put bones and balance of stock ingredients into a large saucepan, or kettle. Cover and simmer for about 2 hours. Liquids should reduce by about half. Strain ingredients from liquids. Cool and remove coagulated fat from surface. What remains is nothing more than a seasoned gelée. Use it to flavor the pâté and to give i