According to Julia Child, if you can make a meat loaf you can make a French pate; it’s as simple as ground meat flavored with herbs and wine, then baked in a mold.
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10 Comments
No joke, when I took garde manger at culinary school, the chef put this episode on for pate/terrine day. We all love Julia.
Delicious spread on good bread or toast yummmy
I watched this as a child (no pun) and loved it.
I watch this now and I want to cook even more
I love liver, and pate, so no issues there for me. However, the duck terrine is a curiosity: while I love the flavors it contains, I would personally hate to serve it with a flabby skin. Is there a way to make one of these, and still achieve a crispy duck skin without killing the whole affair? I'd love to try it, if so.
I'm not a fussy eater….so….I would try sny thing she made. She is just marvellous
I‘m German,55yo and love her!
Wash hands 🙌🏻 in between wasn’t an issue!
Have a peaceful new year out there!🎉
I wouldn't be surprised if something like Spam isn't based on these terrines and pates. (Obviously Spam is of far inferior quality.)
Good eating. I’m sure.
She just mentioned it in passing, but the idea to fill artichokes with the excess pate mixture is an excellent idea. I’m keeping that in mind when I finally make my first pate.
5:46 … the lucky guest that gets the slice with the crunch of eggshell in it 😂