[Magdalen] Pates and Terrines.

[cantor03 at aol.com]

My beloved brought me a jar of imported cornichons
(gerkins/small dill and garlic pickles)., and they
reminded me of some of the wonderful gourmet meals
I've had in various Michelin starred restaurants.
 
These little flavorful pickles are always served with
pates and terrines, both favorite items in a good
French meal.  It's too bad that one has to go to a
large, usually coastal city in the USA to experience
pates and terrines.  I gather that pates are relatively
easy to make but the terrines require a specialist.
 
But, then, I think of that somewhat nightmarish
visit I made to the Perigord area of France to see for
myself the force feeding of ducks and geese for the
famous goose liver pates.  It's just a bit over the top
to see these birds dragging themselves and their
enlarged livers.
 
In any case one doesn't need liver pate to make a
pate or a terrine.
 
 
 
David S.