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By Anne Willan
Published 1989
Soft pâtés, rillettes and potted meats are often served in the crock in which they were cooked; an alternative is to transfer the mixture to individual ramekins, or to scoop or pipe it in rosettes directly on to plates decorated with a lettuce leaf. Firmer pâtés and terrines can be unmolded and arranged in overlapping slices for serving. Chilling dulls flavor so most mixtures are best served at room temperature.
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