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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| Format: | Magazinearticle |
| Sprache: | eng |
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| container_issue | 4443 |
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| container_title | Caterer & hotelkeeper |
| container_volume | 196 |
| creator | Richardson, Belinda |
| description | 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. |
| format | Magazinearticle |
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| fulltext | fulltext |
| identifier | ISSN: 0008-7777 |
| ispartof | Caterer & hotelkeeper, 2006-09, Vol.196 (4443), p.19 |
| issn | 0008-7777 |
| language | eng |
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| source | EBSCOhost Business Source Complete |
| title | Daily Telegraph |
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