How to make it

  • Arrange all the garnishes around the 2 pate slices.
  • add 6 crackers
  • Cumberland Sauce
  • melt jelly and at the same time dissolve the English Mustard
  • in the Port Wine.
  • Add the shallots and the lemon and orange zests to the jelly,
  • then the port with the dissolved mustard
  • simmer 10 minutes

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