1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="UKq8z6puqn"><a href="https://marcwiner.com/zh-hant/pate-de-foie-de-volaille/">法式禽肝肉醬</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/pate-de-foie-de-volaille/embed/#?secret=UKq8z6puqn" width="600" height="338" title="法式禽肝肉醬 — Marc Winer" data-secret="UKq8z6puqn" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/11/pate-de-foie-de-volaille-en-tete-750x1000.jpg600800無論是抹在麵包片上搭配餐前酒，還是當作前菜，一份美味的法式禽肝肉醬總能讓大家滿意。它的質地滑潤、風味濃郁，既適合節慶聚餐，也很適合在餐前小酌時享用。做法不難，但需要花些時間和心思，烹煮前還要靜置一晚。裝罐殺菌後，就能預先備好，留待家人或朋友聚餐時享用。https://marcwiner.com/zh-hant/pate-de-foie-de-volaille/zh-hant禽肝肉醬法式法式肉派115240107510罐，每罐 350 公克1.2 公斤 禽肝1.2 公斤 豬五花肉100 公克 鴨油7 公克 胡椒30 公克 鹽5 公克 糖2 公克 大蒜 (乾燥)5 公克 Rabelais 香料15 毫升 玫瑰露酒3 雞蛋2 洋蔥 (中型)13https://marcwiner.com/wp-content/uploads/2026/11/pate-de-foie-de-volaille-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400