Pâté Cooking Tips and Hints

• When making pâté en croûte, use a pâté pan that comes apart (like a springform pan) so you don't damage the delicate crust when trying to unmold the dish.

• If the recipe calls for goose liver, but it's not available, try substituting chicken livers. It won't be as rich, but it will still end up quite tasty.

• Depending on the richness of the pâté, plan on 1/8 to 1/4 pound per person as a serving.

• Serve pâté with toasted brioche, toast triangles, or crackers.

• The Pâté recipe collection covers a wide variety of pâtés to give you an idea how versatile they can be.

More about Pâté:

• What is pâté?
• Pâté de foie gras History and French Law
• Pâté Cooking Tips and Hints
• Pâté Recipes
_{Pâté Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}

Cookbooks

•	Duck & Goose Cookery
•	The Artful Chicken
•	The Complete Book of Chicken
•	The New York Times Chicken Cookbook
•	More Cookbooks