Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard.
Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard. Juli Leonard jleonard@newsobserver.com
Chef Eric Montagne of Standard Foods in Raleigh holds the Rabbit Liver Paté – rich and smooth as butter, served over a crisp slab of toasted milk bread and garnished with pungent dollops of whole grain mustard. Juli Leonard jleonard@newsobserver.com

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