Toast and unless your paté is a “potted” version sealed under butter, that toast must be buttered. mulled nutmeg, cloves and ginger nonsense. ), and, compared to a few zippy pickled vegetables, they are an unconvincing palate-cleanser. If a paté is being shared by the table, take a slice or spoonful to your plate and assemble from there. Note that only “torchon” foie gras, which … This garnish or the lack of it can cause real anguish. James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney. Slice the mushrooms, saute in a generous amount of butter, seasoned with lemon pepper. In restaurants, despite the accompaniments being the cheap part of the dish, they are often lacking. But will it be smoked mackerel or duck? Nuts and dried fruits. Both are correct, of course, but pâté is not limited to poultry. Yet, remarkably, no one has come up with a reliable mathematical formula to ensure that a correct amount of toast and chutney is always served with paté. Roughly chop 225g (8oz) each onion and bacon. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. That Grand Marnier or port should be a seasoning. discussion from the Chowhound Home Cooking food community. Chutneys and savoury marmalades. And does anyone really want a watercress garnish rather than cornichon? Place them side by side and eat them together to get … But HTE prefers the more strident textural contrast of toast. Mention pâté to those in the know and what comes to mind first will either be expensive gourmet duck liver or chopped liver. Yet, remarkably, no one has come up with a reliable mathematical formula to ensure that a correct amount of toast and chutney is always served with paté. Nunc ut tristique massa. Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer for elegant canapés. Method. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a … Paté is perfect when everyone is too hungover too cook. However, unless you greedily pile huge mounds of paté on to your toast, treating the toast as an irrelevant delivery mechanism (which would be misguided), you invariably have to beg the waiting staff for more. When entertaining and serving pate, I put it on the platter and set it out a good hour before my guests come. Melba toast. A plate with a discernible raised lip at its edge, for ease of scraping. This month, with Christmas nearly here, How To Eat is ordering the paté. Let’s start with the basics.  For an elegant and tasty appetizer, serve any type of pate with a sliced fresh baguette, sliced toasted baguette, or crackers.  Let your guests serve themselves, or spread the pate on the bread or toast in advance and arrange them on a platter.  Cornichons (French for “gherkin”) are the perfect accompaniment to any type of pate.  These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty pates. Brown bread feels too worthy in this context. In a large skillet, heat 1/4 cup of the olive oil. Ut convallis
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