pate

Pate a Foncer: 24 oz flour 6 oz lard 6 oz butter - 3 yolks 2 eggs water-enough to total 7.5 oz liquid - 1.5 Tbsp salt 1.5 Tbsp sugar =Saute Foie gras, apple, shallot. Add pecans (lightly toasted). Cool. Roll pate a foncer on paper, cut into strips, line ring mold. Top with pate, remove ring...

2 pounds Duchesse Potatoes 20 ounces pâte à choux Yield: 3 pounds 1. Combine the Duchesse Potatoes with the Pâte à Choux while both mixtures are still warm. 2. Pipe the mixture into the desired shapes on pieces of parchment paper. Chill until ready to cook. At service, deep-fry the potatoes...

Butterbean, Sage and Lemon Pate 1 tin (approx. 400g) of butterbeans (large limas) 2 teaspoons of olive oil 15 fresh sage leaves (or a teaspoon of dried) the juice of 1 lemon grated rind of half a lemon Place all ingredients in a food processor and blend until smooth.