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Reviewed: Aug. 11, 2004

Good pate! I've had requests for it at parties. Really easy to make if your liver sausage and cream cheese are nice and soft before mixing. Definitely chill pate for about an hour before serving. For fun, mold the chilled pate into shapes. I've done footballs, baby bottles, birthday cakes! Then pipe tinted cream cheese on top to decorate. No need to add pecans, tastes good without them!

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5 users found this review helpful

Reviewer:

MKETTERICK

	Cooking Level: Professional Home Town: Detroit, Michigan, USA Living In: Lakewood, Ohio, USA
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Reviewed: Sep. 10, 2003

This tastes good and is pretty. (Well, as pretty as you can get liver sausage to be!) I added a dash of hot sauce to mine. HOWEVER, there should be a step in here where after mixing all the ingredients together, you return it to the fridge for an hour or so to let it firm up before trying to form a ball and roll it in nuts. It is much easier to handle that way.

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13 users found this review helpful

Reviewer:

HOLLY9000


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Mock Pate de Foie Gras

Reviewer:

MKETTERICK

Reviewer:

HOLLY9000