meat
Pork Liver Pâté
Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.
Braised Sweetbreads in Mirepoix
In this recipe, the sweetbreads are separated into pieces, braised in a vegetable sauce, and served in cream cheese barquettes.
