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re: Pork Liver
Posted on 11/5/12 at 1:53 pm to BeeF
Posted on 11/5/12 at 1:53 pm to BeeF
I can't remember the name of the joint in Plaquemine(someone else will) give them a try. Two lbs of that and a few other items will make a damned fine pate de compagne. It takes bit of effort of grinding the parts down with a food mill, but after that assembly and cokking are easy.
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