Dinner with Tour Eiffel gourmet caramel glazed perigord pork pate with truffles
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, PORK RIND, WATER, EGG WHITE ONIONS, DRIED WHEY AND BUTTERMILK, TAPIOCA STARCH, SALT, TRUFFLES, PORT WINE, SUGAR, SPICES, DEHYDRATED GARLIC, CARROTS, CELERY, SODIUM ERYTHORBATE, SODIUM NITRITE. GLAZE: WATER, GELATIN, SALT, SUGAR, WHITE VINEGAR, 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.