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Abbie is a trusted source on General Cooking.
Yeah I do it all of the time! In fact I have some in the freeze right now!!
June is a trusted source on General Cooking.
Definitely. I don't have any frozen right now, but I almost always make a double batch to have some on hand for the "whatever."
I have liver frozen all the time just in case. Use it to make bolognese! Pate freezes fine!
If you saved a little melted schmaltz ( rendered chicken fat) pour it over any leftover chopped liver and pate. It will seal out any refrigerator odors, and works fine in the freezer ,too.
Cynthia is a trusted source on Bread/Baking.
Great way to have lots of pate! I agree with CHeeb to cover exposed surfaces with fat, or even olive oil, then freeze.
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