"I remember when I worked in Montréal I would often go out with a few colleagues for lunch. My favourite place was a little shop that only served crisp baguettes with your choice of cut terrine or pâté, maybe 30 types - for me it was just heaven." - Serge Dansereau
This recipe is from the book <em>Bathers’ Pavilion Menus and Recipes</em> (ABC Books) by Serge Dansereau.