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09 August 2008


I also own the Charcuterie book but so far have only made the chorizo (it was excellent, by the way). I am inspired to make the pâté, especially for a party since I don't know that I would want 2 lbs of it haniging around my house! :) I would be curious to know the differences between the two recipes... was it mainly the seasonings or technique that was different?

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