A - Pate is more course - and with chicken liver pate normally made with the chicken livers being fried first and blended with all the other ingredients once cooked. Parfait tends to be more moussy (this one certainly was) and smoother, and the livers are blended raw and then cooked. Blending it with the eggs adds a lot of air - air makes it lighter.
Also you get a much better colour with this recipe - i.e. blending the livers with the other ingredients first and poaching it in a bain marie. Once it's cooked it stays a nice pinky colour. Pate made with blending the sauteed livers is more grey/ brown.
|Cranberry and pear chutney pre-cooking|
Link to cranberry and pear chutney here. It's a new Christmas fave.
Game pate en croute
Smoked salmon pate
Using temperature probe
Some other terrines