Six French Pâté Plates. Foie Gras Plates. French Entrée Plates. Terrine Plates.

This is a fabulous set of six plates for pâtés/ terrines/ foie gras. Hors d'oeuvres/entrée/starter plates.
There are six different designs.
The plates are illustrated with the animal/bird from which the dish is made, alongside the ingredients recipe for each dish.
The designs are:

"Terrine de Lièvre" (Hare Terrine):
500gr de chair de lièvres, 500gr de farce de porc, deux verres de Madère, Thym, Laurier, Deux pincées de poivre. (500gr of hare meat, 500gr of pork stuffing, two glasses of Madeira, thyme, bay, two pinches of pepper.)

"Galatine de Faisan" (Pheasant Galatine):
Un gros faisan, Deux bar des de lard, Deux truffes, 100gr de maigre de porc, 100gr de lard, 60gr de langue. Sel, Poivre, Epice, Madère et Cognac. Farce. Fond de geléé. (A large pheasant, two bacon slices, two truffles, 100gr of lean pork, 100gr of bacon, 60gr of tongue. Salt, pepper, spice, Madeira and Cognac. Farce. Jelly bottom.)

Perdrix Volière (Partridge):
Deux Perdrix, Deux bardes de lard, deux truffes, 100gr de maigre de porc, Un verre de Madère, Deux L de Cognac, Sel, poivre, épice. (Two Partridges, two rashers of bacon, two truffles, 100gr of lean pork, A glass of Madeira, two cl of Cognac, salt, pepper, spices.)

Compote de Lapin (Rabbit Compote):
Un Lapin désossé d'1 kilo ½, 400gr de lard de poitrine frais, entrelardé. Une ½ bouteille de muscadet. Deux échalotes, Deux décilitres de Cognac, Bouquet garni, Sel, Poivre. (A boneless rabbit of 1 kilo 1/2, 400gr of fresh brisket bacon, intertwined. 1/2 bottle of muscadet. Two shallots, two deciliters of Cognac, bouquet garni, salt, pepper.)

Pâté de Canard (Duck Pâté):
Désosser un Canard, 500gr de lard de poitrine, Une échalote, Un verre de Madère, thym, laurier, sel, poivre. (Bone a Duck, 500gr of brisket bacon, a shallot, a glass of Madeira, thyme, bay leaf, salt, pepper.)

Pâté de Sanglier (Wild Boar Pâté):
500gr de chair à saucisses, 500gr de Sanglier frais, Deux tranches de jambon cuit, Une échalote, Sel, Poivre. (500gr of sausage meat, 500gr of fresh wild boar, two slices of cooked ham, one shallot, salt, pepper.)

These wonderful plates are the ideal way to serve your starter course at dinner parties. Foie Gras and Pâtés are often served as an entrée/starter on a slice of baguette, accompanied by olives and cornichons, and with a sweet, white wine.

In perfect condition. They all have the 'L'Hirondelle, Porcelaine' (the 'Swallow' Porcelain manufacturer based in Mehun sur Yèvre, France) mark on the undersides.

The plates are 14.5cms/ 5¾" diameter.

Altogether they weigh 1.6kgs (3.5 lbs.)

We offer FREE worldwide shipping.

Your  purchase will be carefully packaged and shipped from France. It will be fully tracked, signed for and insured. 

Sign up at the bottom of this page to receive our newsletter and discount/sales offers.

Thank you for visiting,
Tiggy
x