Daily Telegraph
The home-made pâté is a thick terrine of mixed meats, mainly duck. Enshrined in a snowwhite grease and accompanied by three gherkins, a plump pickled walnut and a sweet Cahors gelée, it turns out to be a good, comforting choice.
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| Veröffentlicht in: | Caterer & hotelkeeper 2006-09, Vol.196 (4443), p.19 |
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| 1. Verfasser: | |
| Format: | Magazinearticle |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The home-made pâté is a thick terrine of mixed meats, mainly duck. Enshrined in a snowwhite grease and accompanied by three gherkins, a plump pickled walnut and a sweet Cahors gelée, it turns out to be a good, comforting choice. |
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| ISSN: | 0008-7777 |