Jeni Wright, Eric Treuille, Le Cordon Bleu

Pate

Pâté

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A smooth or coarse textured mixture, traditionally made of meat and/or liver, but can be vegetable or fish, seasoned or spiced and set in a mould.

© 1996 All rights reserved. Published by Le Cordon Bleu.