Our gratitude this morning to the Gulfport food writer for solving the deep mystery of pâté and enlightening us as to the rich and delicious wonders of foie gras (“pronounced fwa-gra, by the way”).
That will surely come in handy when we go to order it in one of our local restaurants. Oh. Wait.
How about some hog’s head (pronounced HAWGS hed) cheese instead. In France, it’s pâté de tête, by the way.
Grandmother Gex use to make the best. She called it dobe glacie (sic) she also would make homemade mayonaise which was to die for.
My vote’s for head cheese…every time.