Pork Liver Pâté

While technically this is more of a ‘puree’ than a pâté, according to my 1981 The Good Cook: Terrines, Pâtés and Galantines book, it functions, feels and tastes like a modern, more approachable pâté or mousse. Puree is their term used for a base recipe that is then incorporated into much more elaborate recipes. This cook […]

Read More