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Pâté Grand-Mère
Book Information
The Professional Chef (8th Edition)
Page: 1030
Ingredients
Aspic Gelée (p. 984)
Brandy
Chicken Liver
Egg
Fatback
Ground Bay Leaf
Ground Thyme
Heavy Cream
Milk
Nutmeg
Parsley
Pork Butt
Shallot
Tinted Curing Mix (TCM)
Vegetable Oil
White Bread
White Pepper
Tags
Charcuterie and Garde Manger