Really excited to try the Country Pâté recipe posted yesterday. Two questions for everyone.
First, can anyone identify the white plates used in the recipe? WANT!
Second, I have a small (3/4 quart) pâté mold, so I would definitely be halving the recipe. Even still, I suspect doing a half recipe would give me more than enough meat for two small pâtés. My question is, would it be okay to freeze half of the ground mixture (meat, panade, garnishes, spices) to use at a later date for a second pâté? Or, would this adversely affect the texture?
Thanks!
