Le Tissé Chaud: Difference between revisions

[[File:Le pate chaud.jpg|thumb|Thumbnailed image|The original “Pâté chaud”<ref>The “Pâté chaud” traditionally consists of “quenelles” (poached choux pastry often mixed with fish puree) served with a creamy tomato sauce, to which can be added olives and mushrooms, usually accompanying a liver cake (with a flan like texture)</ref>.]]

[[File:Front card.png|thumb|Thumbnailed image|The front of the card: showing the possible plating of the “tissé chaud”.]]