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This pate, adapted from Alma Lach, is as close as I've been able to come to the lovely thick slice of pate one gets in a French bistro--on a thick oval plate, served with a little pot of mustard and a little pile of tiny cornichons and some great bread. You can add pistachios or whatever other little touches you like, but know that it's worth the time and effort -- though most of the time is marinating and cooling. The serving amount is a guestimate.
Units: US | Metric
Serving Size: 1 (150 g)
Servings Per Recipe: 8