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Chicken Liver–Port Pâté

I made this pate, mixed it up with finely chopped Crimini & Brown mushrooms (was going to use Porcinis BUT I just couldn't get past the fly larvae in them)and wrapped it around a beautiful beef tenderloin as per the instructions here for "Classic Beef Wellington" and I swear, the pate is what made it superb! I will be making this one again. Oh, and the "Welly" too.

Feb 23, 2011
1st NeedleDodger in Recipes