If you want to bake two large, elongated loaf pans of pâté, you'll need: about five and a half pounds of meat, including a pound each of pork shoulder, beef, neck, chicken liver, and pork jowl ...

Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

If you want to bake two large, elongated loaf pans of pâté, you'll need: about 2.5 kilograms of meat, including 450 grams each of pork shoulder, beef, neck, chicken liver, and pork jowl or fatty ...

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture ... made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced ...