Dinner with Tour Eiffel caramel color glazed pork pate with cognac
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PATE: PORK FAT, PORK LIVER, WATER, PORK, PORK RIND, ONIONS, EGG WHITE, SALT, DRIED WHEY AND BUTTERMILK, TAPIOCA STARCH, FLAVOR (MODIFIED CORN STARCH), SPICES, DENATURATED COGNAC, SUGAR, SODIUM PHOSPHATE, CARROTS, CELERY, DEHYDRATED GARLIC, SODIUM ERYTHORBATE, SODIUM NITRITE. GLAZE: WATER, GELATIN, SALT, SUGAR, WHITE VINEGAR, DEHYDRATED PARSLEY, CARAMEL COLOR (SULPHITES).
Tour Eiffel, canned meat, serving 56 g. Ingredients as printed on the label.
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Cooks as pork. Half of it left? Use up the pork.