Country pate is not spreadable. It is suppose to be sliceable and served on baguette with mustard and pickles
I don't know where mine went wrong. I followed the recipe and after it turned out, read it again to see where I messed up, I can't find it. Mine was working great until I baked it. once it cooled it was solid like a meatloaf that could be sliced, not creamy like a dip like I'm familiar with. The flavors were all there, but the consistency is not and I can't see where I messed up to give it a try again. Had to toss it out.
Just wonderful although I used regular sour cream and cream cheese I think it would be great either way. I was hesitant about the spices but they were wonderful and took the dish to the next level.
This was easy to make and tastes amazing! I did cook it in a pate' Terrine and it's shape held together perfectly! Party tonight loaded with compliments..25 people ate it into the plate! Good one for sophisticated tastes.
Very good, but I did modify. I used reduced fat cream cheese (not fat free) and nearly doubled the chicken livers. Also omitted the cinnamon. Bringing it to room temp before serving is key. Served with a nice chewy baguette, some pickles and coarse mustard.