I sometimes feel that more lousy dishes are presented under the banner of pate than any other.
I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.
It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.
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