tag:blogger.com,1999:blog-5227064496185547313.post5449562323352772105..comments2024-03-28T10:26:27.833+00:00Comments on Magnon's Meanderings: Paté en Croute.Cro Magnonhttp://www.blogger.com/profile/06840670227576695352noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5227064496185547313.post-78583772221634067152015-04-18T16:18:28.763+01:002015-04-18T16:18:28.763+01:00Although your pate en croute look scrummy - you ca...Although your pate en croute look scrummy - you can't beat a good old fashioned pork pie as long as the pastry isn't soggy - I like mine with picallili. Oh dear - I'm making myself hungry now.elaine https://www.blogger.com/profile/17075935631756457901noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-20606629221419446152015-04-18T14:07:58.865+01:002015-04-18T14:07:58.865+01:00I love pork pies, but not Melton Mowbray ones. I ...I love pork pies, but not Melton Mowbray ones. I like good pork and lots of jelly. There is something about a Melton Mowbray pie that makes it dry and I don't go a lot on the flavour or the pink colour and the pastry is too dry.Rachel Phillipshttps://www.blogger.com/profile/16053924416805878169noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-86782901136969819432015-04-18T13:38:30.483+01:002015-04-18T13:38:30.483+01:00You are right. So such delights are only eaten whe...You are right. So such delights are only eaten when I need a lift.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-64087715801685010912015-04-18T12:51:10.425+01:002015-04-18T12:51:10.425+01:00A great meal to raise the cholesterol levels
Cro, ...A great meal to raise the cholesterol levels<br />Cro, which fortunately you have no problem with or am I mistaken ?A Heron's Viewhttps://www.blogger.com/profile/06563706152609630696noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-11352753925650467772015-04-18T12:18:56.049+01:002015-04-18T12:18:56.049+01:00Headcheese, or Paté de tete, is still around (and ...Headcheese, or Paté de tete, is still around (and very good). It often has chopped Gherkins set into it as well.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-60372339898708526562015-04-18T11:23:04.043+01:002015-04-18T11:23:04.043+01:00THIS looks delicious, though! THIS looks delicious, though! Jenniferhttps://www.blogger.com/profile/12512800812290518552noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-45168582389215779052015-04-18T11:21:14.003+01:002015-04-18T11:21:14.003+01:00Hmmm....never had anything like this. It reminds m...Hmmm....never had anything like this. It reminds me of something my grandfather used to eat. I think he called it Headcheese. Possibly it was made with the meat boiled off a literal head...pig heads, maybe? It was in a sort of jellied loaf that he cut slices from. As a little girl just the thought of it made me shudder! Jenniferhttps://www.blogger.com/profile/12512800812290518552noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-52203767335625716222015-04-18T11:03:08.840+01:002015-04-18T11:03:08.840+01:00I tend to read your blog around 10.30 a.m and you ...I tend to read your blog around 10.30 a.m and you always make my mouth water ! I really fancy a pork pie now and, as luck would have it, I just happen to have 6 mini Melton Mowbery's in the fridge !!!!! Your French take on the pork pie looks very tempting but I can imagine that it's very rich. Our daughter would fight you for it and sell her soul to the Devil for a slice …. she adores foie gras !! XXXX Jacqueline @ HOMEhttps://www.blogger.com/profile/06154045482594773377noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-57456225731494788702015-04-18T09:31:40.586+01:002015-04-18T09:31:40.586+01:00I have made my own, but couldn't get the jelly...I have made my own, but couldn't get the jelly liquid to go in; otherwise it was OK. I might try again.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-26650230397371455662015-04-18T09:05:05.082+01:002015-04-18T09:05:05.082+01:00Must say that looks delicious Cro.
We both love po...Must say that looks delicious Cro.<br />We both love pork pie - our butcher makes his own and I personally think they are superior to Melton Mowbray but each to his own. They are such an English thing. When I was a child and we had our own pig each year, my mother used to make one or two pork pies using the proper hot water crust and moulding it round a real pork pie mould and then pouring in jelly. My mouth waters as I write this.The Weaver of Grasshttps://www.blogger.com/profile/13947971556343746883noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-59611476062130750822015-04-18T07:44:42.089+01:002015-04-18T07:44:42.089+01:00I cam imagine the taste by the beautiful picture.I cam imagine the taste by the beautiful picture.Yaelhttps://www.blogger.com/profile/15181961536405061470noreply@blogger.com