No
artificial preservatives or colourings are used in these pâtés. Each recipes has
been researched and developed with care and attention to taste and quality.
Inspiration is often gathered on gastronomic expeditions to France. The pâtés are
vacuum packed in attractive 'earthenware look' dishes with a net weight of either 1800 gr.
or 900 gr. They are also produced in small 220gram (8oz) pots suitable for two to
four servings.
Chicken Liver Pâté with
Brandy:
Our version of this perennial favourite is full flavoured, smooth and well seasoned with
thyme, garlic and brandy. It freezes well.
Terrine de Campagne:
A coarse country pâté containing fresh English pork meat, gently seasoned with nutmeg it is
reminiscent of the best French farmhouse terrines.
Venison Pâté:
We have blended this increasingly popular meat with fresh chicken livers, red wine and
juniper berries to make a delicious game pâté.
Pheasant Terrine:
This pâté is made from wild pheasants cooked in port and marinaded in juniper berries
and red wine vinegar.
Pâté de Canard:
This is a smooth duck pâté with a superb taste.
Wild Boar Terrine with
Juniper Berries:
A pâté with a deliciously gamey taste which is distinct but subtle.
|
Pâtés en Croute
|
|
These pâtés are made to the same high standard. We cook them in a delicious pastry
crust. Particularly suitable for a special occasion. |
Wild Boar Pâté en
Croute:
This is a superb, unique pâté with exotic taste.
Pheasant Pâté
en Croute
Made from wild pheasants cooked in port, and marinaded in
juniper berries and red wine vinegar.
We also make individual Pâtés en
Croute weighing 170g (6oz). |
