While French and Belgian pâtés are commonly soft and spreadable, liver pâté in Holland, Germany and Austria, is made into a cooked sausage known as liverwurst. Since the liverwurst is firm, it is simply cut into chunks or sliced.
As versatile as it is functional, the 1.5-qt. Pate Terrine is perfect for cooking and serving rich pates, tempting fresh fruit terrines and inventive au gratin recipes. Constructed...
A specialty of Gascony, foie gras is the world's great gastronomic delicacies. These fully cooked foies gras from Rougi�, France's leading foie gras producer, have a wonderfully...