FP : nice ref. thanks.
BTW I went through a Pate Period where I made my own. this was after a 3 wk visit to France in the mid '80's
at that time I also picked up over a doz. various 3.5 mm copper pots from
nickel lined not tinned
I used thin bacon to line the moulds as that was the easiest 'fat' to obtain. I par boiled the strips to loose the smokiness
and make them taste less like bacon, more like Pig.
this worked for me.
