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A whole pâté en croûte from George Jephson, made to be sliced at the table. A proper showpiece for a buffet or a Boxing Day spread.
How to serve
Take it out of the fridge 30 minutes before serving.
Cut into thick slices with a sharp serrated knife.
Serve with cornichons, mustard and a sharp chutney.
Keep refrigerated.
A whole pâté en croûte from George Jephson, made to be sliced at the table. A proper showpiece for a buffet or a Boxing Day spread.
How to serve
Take it out of the fridge 30 minutes before serving.
Cut into thick slices with a sharp serrated knife.
Serve with cornichons, mustard and a sharp chutney.
Keep refrigerated.