On Tue, 30 Sep 2003 19:40:49 -0400, Bob Pastorio >
wrote:

>Ted Feuerbach wrote:
>
>> I recently attempted a country pate from the Jaques and
>> Julia cookbook. I cooked it in a Terrine pan in a water
>> bath, caul fat wrapper, the whole nine yards. Tastes
>> great. Problem is, it is crumbly. How do the commercial
>> pate makers make it come out so solid?
>
>Did you chill it? Did you pour off the rendered fat? Did you reduce
>the amount of fat in it? Did you press it?
>
>Pastorio

Bob has the bases ciovered. The most common culprits are - draining
& pressing.

Harry