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Mar 21, 2018
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grillon de Plassac
by: nadine sellers

This recipe for the coarse pate that is named grillon is much simpler than my grand'mother made--=i add much garlic and thyme, some sage and one bay leaf atop each jar before sealing. and i use any part of the pork as available in the US. midwest.where i have lived for many years.
the fat becomes part of the pate, i do precook the roast meat in a crock pot, let it cool, then skim the excess fat for vegetable soups or sauces.
Thank you for the fine views of the Charente area and the culture of my ancestors.

Oct 21, 2017
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Bon Appetite!
by: Katrina

Well I am glad you found my site and that I was able to help.

Let me know how you got on and maybe send some photos as I would love to see how it all turned out.
I will tell my neighbour about you and I am sure she will be really pleased to know that someone used her recipe all the way out in the States.

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