Poultry Liver Pâté with Port
A rich, savoury pâté
A classic terrine, for brilliant starters and apéritifs.
Serving suggestion: Serve chilled as an entrée or on toast to accompany an apéritif.
You could also serve it with a Macon villages 2002.
Recommended by the
chef Georges Blanc at Vonnas
Pork fat, poultry livers 30%, milk, fresh eggs, port 2.6%, salt, onions, shallots, lactose, natural spices, white pepper.
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