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Pate, Interrupted

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Pate, Interrupted

eight_inch_pestle | Jan 5, 2011 09:25 PM

Was just about to throw my first pate in the oven when I was called out for adult beverages. Chicken liver and ground pork are the primary constituents. A bacon-lined terrine, port, sage, thyme, etc. Can I throw it in the oven straight from the fridge later on (adjusting cooking time accordingly, obviously), or should I let it warm on the counter for a little bit first? Thanks in advance, fine Chowser peeps.

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