I wasn't sure if I'd be making any Paté this year, but I couldn't resist; Lady M would never have forgiven me!
I managed to buy my foie gras yesterday, which I understand is in short supply this year. There was a sign in the shop saying that the shortage was due to Bird flu. I also had to buy the superior quality liver as none of the lesser was available; meaning, of course, that it cost me an arm and two legs (about €20).
Foie gras comes in two qualities; 'extra' which is for frying and eating on toast, etc, and 'TV' (tout venant) which is for adding to Patés, Terrines, etc; and is a bit cheaper.
I made eight 350 gms jars, which should be enough. I still have a couple of jars from 2019. These are opened on special occasions only.
And here is the finished job (below); 8 very nice looking jars of Pork and foie gras Paté. I shall wait a few months before broaching.
And luckily there was a small amount of foie gras left over to have fried on toast later in the day. Yum.