Pate for Breakfast

I made some country pork pate for my holiday potluck party last week.

I hadn’t made it in a while, but it turned out just as good as I remember it.

An even older fond memory is of when I cooked at La Chaudiere in the 1980s.

For breakfast, I often would have a slice of cold pate with French bread and some cornichons and maybe a dab of Dijon mustard.

I’ve been repeating that old custom this week with the leftovers from my party.

Heavenly!

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