I will in a few days! when I get to Paris---elsewhere in France now & eating with groups & thus limited right now.
I have honey bunches of livers back in the USA right now, pork & beef; guessing these are essential ingredients for a good terrine? btw I know this is a paté thread but my enjoyment goes down the more spreadable they are.
― Euler, Tuesday, 7 June 2011 07:58 (thirteen years ago) link