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A vol-au-vent filled with mushrooms

Puff pastry pies filled with poultry and morel mushrooms

Vol-au-vent with turkey & mushroom filling

Vol-au-vent with chicken, mushrooms and bechamel sauce

Goose liver pat・in puff pastry

Ragout brut (France)

Royal Vol-au Vent with truffles

Vol-au-vents

Vol-au-vent with cooked ham & vegetable filling

Vol-au-vent (puff pastry case with egg and truffles)

Chicken liver and cherry terrine

Pate (made from chicken, pork, chicken liver and mushrooms)

Pate de la marquise

Scallop vol-au-vent

Vol-au-vents filled with mushroom ragout

Vol-au-vents filled with mushroom ragout

Chicken pot pie with leek

Chicken pot pie with leek

Chicken liver pate

Omelette with foie gras and truffle

Chicken ragout in filo pastry

Avocado and prawn vol-au-vents

Vol-au-vent case filled with egg and cress

Rabbit and goose liver pate (France)

Oyster Vol-au-vent

Vol-au-vents filled with fish ragout

Mushroom Vol au vents

A vol-au-vent with a side of rice

Chicken liver pate and toast

Vol au vent

Asparagus and prawn vol-au-vent

Vol-au-vents on a piece of paper

Toast topped with duck pate and jam

Duck pate, sliced

Duck pate with a salad

Toast topped with duck pate

Poached meat with lettuce and radishes

Goose liver on fried courgettes

Goose liver tartlet with Madeira jelly and goose liver parfait

Goose liver tartlet with Madeira jelly and goose liver parfait

Goose liver terrine with toasted bread

Foie Gras on a Platter

Making vol-au-vents filled with mushroom ragout

A vol au vent with egg, smoked salmon and caviar

Liver pate

Chicken liver pate with black bread

Foie gras (Goose liver pate France)

Veal pie

Vol-au-vents filled with smoked salmon and surimi

Vol-au-vents with mushrooms

Vol-au-vents with mushrooms

Seafood Vol au vent

Small crust pates from Pezenas

A vol-au-vent with lobster

Roquefort and broccolis vol-au-vent

Foie gras with truffle in a piece and in slices

Mushroom and ham vol-au-vents

Mushroom and ham vol-au-vents

A piece of savoury goose liver cake on plate

Bread with goose liver pate & roasted chestnuts (Corsica)

Liver pate being spread on a slice of baguette

Goose liver pate with radishes

Chicken liver pate

Chicken liver pate with bread crisps and sweet and sour grapes

Goose liver cream with caramel

Foie gras with onion confit and figs

Foie gras with vegetable ribbons and redcurrants

Foie gras de canard (Duck liver pate)

Foie gras with berry chutney

Goose liver pate

Goose foie gras in brioche dough

Vol-au-vents on a ceramic board

Vol-au-vents on a wire rack

Foie gras on slices of brioche

Mushroom vol-au-vent

Vol-au-vents with shrimps

Vol Au Vent with caviar

Poultry liver mousse

a festive torte filled with foie gras

Pieces of Easter pie

Making vol-au-vents with smoked salmon and surimi filling

Duck liver terrine

Goose liver terrine with toast

Pate Berrichon

Chicken with onions, mushrooms and goose foie gras

Chichen liver pate with bread and cherry tomatoes

Shrimp vol-au-vent

Arroz meloso (fried rice, Spain) with goose liver and mushrooms

Chicken liver pate with crusty bread and radicchio on plate

Three different goose liver pates

Making goose liver pate

Goose liver in pate dish and baking thermometer

Pate de Champagne (country pate from Champagne, France)

Assiette du foie gras (France)

Pate de foie gras with grapes, France

Goose liver pate with soba noodles and physalis

Three slices of goose liver pate on plate

Two slices of goose liver pate on plate

Pheasant ragout fin

Egg and Asparagus Vol au Vents

Canapes with foie gras with fresh raspberries

Duck Liver Mousse with Truffles and Salad trimmings

Vol au vents with cod

Partridge terrine with pistachio and litchi crust

Potted trout terrine

Hearty minced meat nests with mozzarella

Mixing the minced meat and the onions for the Chinese pates

Goose liver pate with almonds and figs

Foie gras de canard (Duck liver pate France)

Rabbit pate

Chicken and ham pie

Chicken liver terrine with carrot puree for Christmas

Vol-au-vents filled with spiced compote and orange cream

Fried goose liver with mushrooms

Duck liver mousse and duck rillette with toast

Fried goose liver with ham

Pate di fegatini (liver pate, Italy)

Boxing day turkey and ham pie

Boxing day turkey and ham pie

Mushroom Vol-au-Vent

Food, crush white baguette, chicken liver pate, wooden plate, vintage cutting board

Meat pies

Country pate

French country pate

Goose foie gras with black truffle slices

Swedish meat pie with salad garnish

Vegan vol au vent with creamy mushrooms and smoked tofu

Chicken and mushroom pie

Chicken liver ・la coq au vin

Country terrine

Mushroom vol-au-vent

Rabbit and duck foie gras terrine

Pate in a flip-top jar with grilled bread for Christmas

Foie gras d'Oie (Goose liver pate)

Pheasant pate on crackers

Chicken liver pate

Minced chicken roulade stuffed with liver pate and red onion jam

Foie gras de canard (Duck liver pate France)

Chicken stuffed with chicken liver and herbs

Various party canapes (chicken vol-au-vents, pitta bread with prawns, oyers with chilli-mint crumbs)

Ragout fin made from black-feathered chicken

Duck liver served on a platter

Goose liver cake

Fried goose liver and grapes

Fried goose liver with apple on toasted bread

Oeufs cocotte and foie gras

Foie gras with figs

Foie gras with bread and glass of wine

Chicken Puff Pie with Mushrooms and Tarragon

A vol-au-vent filled with chicken ragout

Goose liver terrine with pomegranate seeds

Goose liver terrine with parsley

Chicken in filo pastry

Chicken in filo pastry

Chicken in filo pastry

Chicken in filo pastry

Steak and kidney pudding, England

Chicken and ham pie (UK)

Liver pate with apple horseradish and Cumberland sauce

Liver pate with apple horseradish and Cumberland sauce

Goose liver parfait with toast for Christmas

Salmon vol-au-vent and pureed almonds

Meat pie with hard-boiled eggs and gherkins

Meat pie with hard-boiled eggs and gherkins

Two pieces of meat cake topped with mashed potato

Pork pate with herbs

Small lamb and mushroom pasties with Cheddar cheese

Making ragout brut (France)

Fish ragout in a puff pastry case

Homemade goose liver parfait

Chicken liver pate on crusty white bread with knife on brown plate

Creme brulee: caramelised duck liver mousse (detail)

Creme brulee: caramelised duck liver mousse

Duck liver

Caramelised foie gras

Duck liver with chutney

Goose liver with foam

Pears stuffed with rowanberry and cranberry jam

Fried goose liver with caramelised apples & salad, glass of ice wine

Poultry liver mousse with tarragon

Goose live with edible flowers and sauce

Chicken liver mousse with chives and toast

Fried duck foie gras

Assorted cooked pork meats

Slice of crust pate

Terrine of pate

Pate with confit oranges

Traditional country pate

Traditional wild boar pate

Pate croquettes

Poultry pate in pastry crust

roast beef in pastry and red wine

Artichokes and pate

Bourgogne menu

Buffet : crust pates and pies

Slices of country pate whith gherkins

Pate Breton

Head-cheese pate

Rillette (French meat pate)

Veal pate with red cabbage (Christmas)