Easter Traditions in France #2 ~ Pâté de Pâques

In France, Pâté de Pâques is traditionally eaten as a first course for Easter dinner. The dish is a combination of hard-boiled eggs, pork and veal mince all covered in puff pastry. At Easter time you will find  them on sale in small charcuteries and in every supermarket.

Below are a couple of photos of the homemade Pâté de Pâques we had earlier this year and extremely yummy it was too. It was cooked by our friend Colin Dyson and the recipe can be found on Frugal Gourmet blog site. Bonne appétit!

This slideshow requires JavaScript.

About Jim McNeill

I am a blogger on 'The Social History of the Touraine region of France (37)' and also 'The Colonial History of Pennsylvania and the life & Family of William Penn'. I am a Director of Fresh Ground Group Ltd.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s