Michael wrote:

> Okay, S.O. brought some home. I'm thniking pate.

Is this the duck version of foie gras? If so, I have to mention that the
most eye-opening use of foie gras I've had was to put a little cube of
seared foie gras on top of a seared scallop. It was a helluva lot better
than any pté I've ever had. I don't usually like surf & turf combinations,
but the liver was so rich it was more like butter than meat.

Bob