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bot Coupe (a food processor), leaving the consistency a bit coarse with the diced onions still quite perceptible. I seasoned the mixture to taste with salt, pepper and the smallest splash of white wine vinegar. In spite of all the pork fat, the pâté seemed a bit lean, so I pulsed in a half kilo of cold cubed butter. Served on little crostini, I thought it was pretty perfect.