Has anyone made the rabbit pate from the Bouchon cookbook? As pates go it seems pretty straight forward and pretty simple. If you have made the recipe is there anything you might add or change? I was thinking some unsalted pistachios and maybe some strips of country ham might give nice color and texture and would look pretty when sliced.
The Bourdain recipe looks really good too but right now 3/4 lb. of foie gras, while it would be wonderful is not in the budget. I may do a combo of both recipes. I also have a jar of summer truffles and a jar of truffle breakings which might look very nice sprinkled into the hforce meat.
Suggestions? Oponions? Well I know we all have opinions or we would not be regulars on CH!
This is for a Slow Food organization pot luck this Sunday and my Dh will be making whis wonderful baguettes. There will be good cooks and professionals contributing so I do want this to be as best I can produce.