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sardine tail

If we Americans are good at anything, it’s shopping. It’s in our genes and we were simply born to shop. And we’re also good at getting deals. I don’t think many people pay full-price for anything anymore, and unless something is discounted, we won’t buy it.

When I moved to France, folks were amazed at my ability to search out le deal. I felt silly going into the local papeterie and buying 8 sheets of paper for €4, when I could get a whole ream at Office Depot for about the same price. Except no one told the French Office Depot team that Office Depot is supposed to be a discount store, and after I took Romain to one in New York, where everything was essentially free, he was shocked, and said, “Office Depot in Paris is the last place you go if you need something.”

pita chips

Nevertheless, I keep hearing about ‘recession-friendly’ prices and ‘budget-friendly’ budgets, and whatever. I’m a bit skeptical of the whole thing since someone in the states was telling me that they bought their new, jumbo flat-screen television online to save the tax, because they were trying to save some money. Um, and why are they buying a new jumbo flat-screen television then?

I guess I shouldn’t talk, though, because I’m a shopper, too.

If you saw my living room—which doubles as my kitchen, dining room, office, guest room, laundry room, and closet, there are piles of cookbooks everywhere. It’s a sickness, but I can’t help myself.

My Trippen shoe collection is legendary. And clothes? When I moved from the states, I realized I had 54 tank tops, 16 pairs of jeans, 209 socks, and a custom-made pair of leather jeans that someone I know who worked at a store specializing in bondage gear back in San Francisco made and fitted especially for me. Those I haven’t ever worn—but I will someday. (Although I might have waited too long, as there’s been a few too-many croissants between then and now.) But I did have to bring Romain into that only-in-San-Francisco place on a trip back, just for him to see it. And just for fun, they dressed him up in a head-to-toe latex outfit. Now that, my friends, was perhaps the funniest day of my life. But because I keep getting told that I should only talk about food, I’ll spare you the details.


One place where I don’t really economize is with food. Sure, I’ll look for a better prices on cherries at the market. But fruits and vegetables are usually cheapest when they’re plentiful and in season, so that seems natural. But if I’m going to buy beef, which is a rarity, I’ll go to a good butcher and spend the bucks. When I buy fish, I try to stick to those that are plentiful and sustainable. Which, happily, are the least-expensive fish on display. Although one should be wary of ‘cheap’ fish, like the ones that are on sale or those going around & around & around & around at the all-you-wanna-eat-help-yourself conveyor-belted sushi bars.


Because I’ve become Monsieur Responsable when it comes to buying and consuming fish, I’ve been trying to be more selective when choosing which critters to eat, in spite of the huge variety available here.

(I had dinner at Racines with Barbra the other night and I could tell we both wanted to order the cod with pommes écrasés, or “broken potatoes”, but we didn’t want to do it in front of the other. But the chicken I had was amazing. And I don’t know if she would’ve even noticed what I ordered anyways, with Pierre breezing around his restaurant all night in a snug white t-shirt. I was concerned the poor girl was going to wake up with whiplash the next day. I, on the other hand, was there for the food. I assure you.)

sardine pâté

So I buy sardines, which are inexpensive and as tasty as Pierre, but without the tattoos. And best of all, they’re very good for you. I’ve seen Dorie Greenspan’s recipe for Sardine Pâté using tinned sardines, but I thought it would be cheaper to use the fresh ones. (Who’d of thought ‘fresh’ would be cheaper? Let’s hear it for France!) But wherever you live just ask your friendly fish merchant to prepare the sardines, and to clean off any scales.

And for all you “do-ahead” types, who make us “last-minute” types feels like bad planners, yes, this can be made ahead. In fact, it’s better if made the day before. And if you’re one of those “freezer-types”, well gosh darn it, yes, it can be frozen.

The whole she-bang shouldn’t cost you more than 2 bucks to put together, which makes it quite the bargain. And with all the money you save, you probably won’t be able to buy that flat-screen tv nor a form-fitting latex bodysuit, but you will be able to eat pretty well. And you can’t put a value on that.

(Although I may have to put one on those leather pants since at the rate I’m wearing them, they probably going to be on any day now.)

Sardine Spread

I serve this with pita bread cut into triangles, brushed with olive oil, and toasted. But toasted rounds of baguette, or any cracker or flatbread would be perfect. One with rye or whole grain flour is especially recommended. You can omit the chives and add some parsley or chervil. Scallions are rare in France, but finely-chopped, I think they’d be terrific in place of the shallots. Although this is a great spread along with an apéritif, I like it for lunch, with a salad.
  • 8 whole sardines cleaned and filleted (about 12 ounces, 350g)
  • salt and freshly ground pepper
  • 2 shallots peeled and minced
  • 1/2 bunch chives, minced
  • big pinch of chilli powder
  • 2 ounces (70g) of butter, salted or unsalted, at room temperature
  • 3 tablespoons olive oil
  • freshly sqeezed lemon juice
  • Preheat the oven to 350F (180C).
  • Arrange the sardines in the single layer in a baking dish, sprinkle with salt and pepper, and bake until just cooked, about eight minutes.
  • Remove from oven and let cool to room temperature.
  • Pulse the sardines in a food processor, or mash them with a fork, along with the shallots, chives, chile powder, butter, and olive oil, until relatively smooth, but still a bit chunky.
  • Add a squeeze of lemon juice and taste, adjusting the seasonings to your liking.
  • Scrape the mixture into a small bowl and chill for at least eight hours, or overnight.
  • Let come to room temperature before serving.


Storage: Pâté can be kept in the refrigerator for up to three days, or frozen for up to one month.
Notes: In Paris, it’s fairly easy to find sardines cleaned and ready-to-go at the fishmonger. If you can’t, it’s not that difficult to do yourself. Here’s a pictorial on how-to fillet sardines. It’s good idea to try to get any tough bones out of the sardines before mashing them in step #4. If any too-crunchy ones remain after you’ve made the pâté, spread the pâté on a cutting board and run over it a bunch of times with a chef’s knife to ensure they’re all in very, very small pieces. As the pâté rests, they’ll become imperceptible and in fact, are quite good for you as they have a lot of bone-building calcium.

Related Links and Recipes

Pickled Red Onions

Sustainable Seafood (Chocolate & Zucchini)

Salmon Rillettes

Connétable (Durable tinned fish in France)

Spreadable Tuna Mousse

Grilled Sardines with Radish & Fennel Salad (La Tartine Gourmand)

Seafood Watch (Monterey Bay Aquarium Sustainable Seafood Guide)

Sardine and Celery Salad (Matt Bites)

Sardine Escabeche (Dorie Greenspan)

Iglo (Poisson responsable, in France)

Deviled Sardines (Serious Eats)

Baba Ganoush


    • Elise

    Okay, this one has my name all over it. Just wish I could find a source of fresh sardines in Sacramento! They sell them as live bait in San Francisco. Like Dorie’s recipe with canned sardines. I usually eat canned sardines with cottage cheese. If you mix them up a bit, it makes a great spread on crackers.

    • meleyna

    My favorite part of this post? 209 socks.

    • david

    Elise: In France, they often makes pastes out of tinned sardines and fromage blanc-style cheeses, which is kind of like thick yogurt without the tang. I think it’d be pretty easy to whip up your own by mashing some together with cream cheese or similar spreads, like Boursin.

    meleyna: That’s easy for you to say…you didn’t have to count them! ; )

    • Murasaki Shikibu

    This is fantastic – and thanks for including a link on how to fillet sardines. I’ve been taught how to do this being Japanese after all, but I haven’t done it for years and I needed some reminding on that to do first and so on. :)

    • Berit

    What do you mean you should just talk about fish? I’d say it’s your blog and you can pretty much do what you want on it ;-) Although if you want any suggestions….I am personally looking forward to see the results of “The Men of Twitter” on here :-D

    • Barbra

    Tu exagères! I was paying complete attention to our important conversation about serious issue of long hair and tat…um..wait…fish! Responsible fishery!

    • Karen Reilly

    PLEASE keep the non-food comments coming! They are what make this blog in addition to the great recipes. (This is my favorite spot for ‘different’ recipes)

    • Kara

    “someone in the states was telling me that they bought their new, jumbo flat-screen television online to save the tax, because they were trying to save some money. Um, and why are they buying a new jumbo flat-screen television then?”

    False logic on your part, David. Just because someone decides to buy a big $$ item doesn’t mean that they still can’t want to save as much money on that item as possible. Saving money and being frugal doesn’t mean going without. It means getting the most value for your dollar. And when you’re buying a $1500 item, saving $150 in tax by ordering online is smart.

    • Jonathan

    form-fitting latex bodysuit… that part made me more salivate then the pâté itself. then again, I can’t stand sardines. something about the taste of their flesh that just rubs me the wrong way.

    but please, mozy down that road that is a bit more personal. with moderation off course. only tell us what you want to share.

    • Peter

    David, with dwindling fish stocks and summer tourists invading Greece, large fish become scarce and expensive. The everyday person eats sardines and fresh anchovies…love them!

    I made a similar dip (you folks in France HAVE to call it pate) and it’s wonderful (don’t tell guests what it is until after they eat it)!

    I see the sardines there sell for 6.50euros/kg…I get them in Greece for about 5 euros/kg.

    Try grilled sardines…a fabulous meal.

    • starman1695

    It suddenly dawned on me that you’ve been in Paris for several years now. Do you have to do the whole Carte de Sejour thing each year? How difficult is it for you (I’ve read horror stories by others)? And what about health care? Are you in the system, or do you have private insurance? If you prefer, you can answer in an email, but I really would like to know, s’il vous plait.

    • celia

    I’ve had trouble reading any more after clicking on the photo of Pierre. Sorry, I’m sure the sardines are delicious…

    • Teresa

    To join in with some of the other comments, I read your blog for the recipes and the information on life in Paris. I admit I am wondering about having over 50 tank tops, but I probably have 30 or so myself. At least. ;)
    In any case, although I probably will never try this meal, it still sounds good and might be something that I’ll make for my dad (the sardine lover) at some point.

    Keep it up with the awesome personal stories. Food is good, stories with the food is even better. :)

    • ritanyc

    I don’t know why but I find sardine pâté funny. I love sardines, though, so I’m sure it is delicious.

    I did make David’s pork ribs from “The Sweet Life in Paris” tonight ($10 for 4lbs of ribs). My husband said they were the best he’d ever had and my daughter said “wow”. Great idea to mix sauce right in roasting pan. I used a throw-away foil pan, not very eco but virtually no cleanup…just lick your fingers!

    And that Trippen shoe site is trippin’ alright, that looks dangerous!

    • tessa

    want to learn some really cool stuff about sustainable seafood? check out my website;

    • suedoise

    Office Depot in Paris IS a discount store, I buy paper for printing at very good prices let alone the cartridges for my laser printer. Being on their mail list I regularly receive offers. I love my Office Depot in a Paris where paper and cartridges never come cheap. Buying a television screen one would of course go to Auchan in a centre commerciale that are found just outside Paris city limits such as the one in Bagnolet served by a great deal of bus lines and metro Galliani.In Paris you never need a car of your own for shopping big..
    Auchan has impeccable service and installation as for electronics, television screens, household machines of every kind plus a huge selection of food and wine and of course fresh fish excellent vegetables fruits etc. I get a “livraison domicile” every month or so of staple products ordered on-line. When going to Auchan in Bagnolet I buy a great deal of high quality fresh food including cheese from a very fine cheese counter let alone wine (wonderful offers) champagne (always keep two bottles in your fridge) and liquor as delivery to my door is done by them at a low price. Do discover your centre commerciale.

    • manon

    For Starman1695: surely those with citizenship not belonging to the European Union (the EU) have to face the carte sejour hell and now with more bureaucracy.
    I suppose it is a revenge for those humiliating entry cards that us not being Americans have to fill in on entering the US. Have you seem that questionnaire?
    Being asked for instance if one has taken part in genocide, being asked if one arrives with “immoral purposes” in mind. etc etc and this long before 9/11.
    Next time you enter the US from abroad ask air hostess for it, it is handed out to all passengers not American to be filled in.

    • lindaust

    I am with Jonathon … latex bodysuits!!! mmmmmm … and I also believe you don’t have to stick with paté we like you to meander around all over the place and provide the links for some visuals!

    • Debbie B

    Please don’t listen to anyone telling you to only talk about food. I love your blog, food and non-food stories combined and I would love to hear more about Romain in latex! Did you take picutres?

    • david

    Berit: I’ll get right on that calendar shot! ; )

    Kara: It just seems odd when people cry poverty, then make a huge purchase of something that’s really a luxury item, taxed or not. It’s like when people say they can’t afford certain foods (ie: not convenience foods) because they’re too expensive. But then they carry around iPhones and drink Starbuck’s lattes.

    Or wear Trippen shoes…

    manon: I hear you on that. I’d heard about how badly foreigners were treated at the US border, and the last time I brought Romain to the states (were we there for one-night, passing through, en route to the Bahamas, and had tickets and all that in hand) and the man was really giving him a hard time. I intervened, but good lord, we need security, but it was so unwelcoming and unpleasant.

    (That said, I don’t understand why now you need to pass through security at De Gaulle Airport on your way out of France. You’re leaving…what are they going to do? Expel you if your paperwork isn’t in order?..And to be honest, after waiting in line for 45 minutes, they rarely even glance at it before stamping you through.)

    starman: I discuss some of that in my book. Most of it is dealing with bureaucracy, but I do have a visa and am in the sécu. The paperwork is staggering. Truly.

    Suedoise: I’ve been to Auchan, but don’t go very often. I didn’t find the prices on everyday goods to be all that much cheaper than shopping nearby, at least enough to justify spending the day taking the métro there and back, hauling big bags of groceries.

    I did buy hair clippers there that didn’t work, and had to spend another day going back, waiting in a long line, then waiting in another long line, only to be given a voucher, not a refund. It wasn’t really worth the €2 or €3 difference I saved by not going to nearby BHV or Darty.

    I don’t buy cheese there, because I like supporting my locall fromager, even if it does cost a bit more. And did you know you shouldn’t store Champagne in the refrigerator? Don’t want you to ruin that hard-earned bubbly you’ve got!

    • Debbi

    How timely! Just this weekend someone came back from les vacances with several tins of Sardines Belle-Iloise. They are sardines from the Conserverie la Belle Ile, already boned and filleted in Extra Virgin Provencal Olive Oil– the best of course! (

    Tradition has it you just drain the oil off, mash the sardines up with some unsalted butter and slather it on a bagette. But your recipe sounds great so think I’ll make it with the rest of the tins.

    • adrian

    who keeps telling you to stick to writing about food only?! jeez, enough already. tell them go read a cookbook.

    • Judith in Umbria

    I’m probably not going to make this. I’m just not that into fishy stuff. But that first photo just created such a reaction within I had to come. I often feel just like that poor fish and I do have those bowls, too. I must reconsider this information.

    • Kelly-Jane

    We aren’t so keen on sardines in out house, but seeing as you’ve got a fishy post, it’ll hopefully be ok to ask this.

    I’m a regular reader now, but for a while I came and went. One of the posts I can remember reading sometime ago was about an octopus cake mould – did you ever buy it? I was like you 50/50 intrigue and dislike at the same time :)

    • Amrita

    Oh no way, we’re Indians and shopping till we drop or sniffing out great deals, for that matter (or haggling shamelessly with anyone selling anything), simply runs through our veins!! Fresh sardine pate sounds yummy…and I only have canned ones in stock!

    • Erin

    209 socks and 54 tank tops, impressive.
    I’ve been eating so many tiny fish lately I think I may turn into a whale. I am definitely going to make this.

    • Alexa

    Love the recipes. Adore the stories. Keep ’em coming please. Also, I wouldn’t mind at all if you baked a cake, put on those leather pants and took a portrait. Leather pants with cake…it has a sweet ring to it, no?

    I’ve long noticed that people can be funny about money and their purchases. They will buy those big screen tvs, but eat crap at home. People look at me askance because I purchase the epoisse at great cost and eschew the plasmatrons…I guess it’s all a question of what you value and my insides are more important than CNN.
    Also, when we went to Paris the other week the passport guy didn’t even look at us…not a GLANCE! He stamped my passport and looked away from me. WTF?
    This recipe rocks and I’m going to try it straightaway. Thank you again!

    • adrian

    kale = chou? non?

    • Laura [What I Like]

    Thus far I have always found sardines distasteful, but I feel that is a somewhat provincial view to hold (see, I’m a self-loathing American) so I’m trying to get into them. I feel that this could be it, the dish that turns me onto sardines forever!

    • david

    Kelly-Jane: Never got the mold, which is probably a good thing. I think it would give me nightmares if I was under the same roof with it.

    Alexa: I think passport control here is just an excuse to make people stand in line.

    • Kim

    Sardines and I go way back- to second grade in fact. My mom often made me a sardine sandwich on homemade bread. This was a favorite lunch until a school mate (bully of a kid) pointed at my sandwich and screamed, “gross, Kim just ate fish with a worm in her sandwich”. The rest of the class chimed in with their two sense, making fun of me. Even though I knew the sardine was wormless, my lunch went in the trash and I haven’t eaten a sardine since. Maybe with a session or two of therapy, I could venture to try your recipe.

    • Dr. CaSo

    I hope you have 209 pairs of socks because if you have 209 actual socks, then you’re missing one or maybe stole one from Romain ;)

    • laura in so cal

    …soooo…..i hear of someone dressed in latex but what i see is fish??? no fair!!! :) i am definitely trying this……despite my disappointment!!

    • Janneke

    While I love this food post, I love it even more for your contribution to gay visibility. Not everyone is that brave, especially when they have a large audience. Thank you!

    • Marianne

    I want more personal comments please…they’re the best part!!!

    • olga

    Oh boy I also have the cookbook sickness and it just get worse and worse.

    Loved this post David now that I think I have loved them all

    • Annaraven

    I love your personal stories. I’ve read your book. I love the photos and the recipes.

    That photo of Pierre is *definitely* hot. I’d love to see him in full latex (or out of it… ;-)

    • Magpie Ima

    Your timing is perfect. My doctor has been nagging me to include sardines in my diet and I finally worked up the nerve to try some tinned ones today. One word: yuck. But I am willing to try again though I have no idea if fresh sardines are to be found in Portland, Oregon.

    • navita

    Hi David, my first time here….after drooling at the Flickr chocolate pics, I finally settled down to read the “sardine pate’…love th addition of the chives, and can almost taste the garlicky flavour they impart to the sardine…in my head ofcourse! YUM!

    I am a food fanatic…n am sure they must taste as good as Pierre sans the tattoos….lol..

    • Raluca

    Sounds delicious! Can’t wait to try this! :)

    • mlle noëlle

    I wish fresh sardines were available here… when traveling in Italy I had the most amazing sardines marinated in lemon and olive oil, with paper-thin slivers of onion… I still dream about them, and would kill to be able to make them at home.

    I do keep tinned sardines in the house, as I find they make a great impromptu supper with salad and bread. I’ve tried a tuna pate before, but never with sardines- I’ll have to give it a whirl. Love that first photo, BTW.

    • david

    To folks who’ve noted they like tinned sardines:

    One of the things that I’ve learned about tinned tuna and sardines, and that there’s a big difference in quality. The stuff in the supermarket is fine, but when you open a can of the better brand (or in the case of tuna, it can be a jar) the quality of the fish is a zillion times better.

    Many specialty shops and well-stocked supermarkets carry then (like Ortiz-brand tuna, from Spain), which is so much better than the usual canned tuna. Unfortunately, they’re more expensive…so perhaps you might not want to use them for the tuna salad you make for the tailgate party…but for yourself, why not? : )

    A while back I posted about some beautiful (and unusually-flavored) tins of French tuna. Unfortunately when I opened them, the tuna was not so fabulous, but there are other brands to try, including those from Spain and Italy. (Tip: Those packed in jars allow you to see what you’re buying.)

    • Tone Victoria

    I totally agree with you regarding tuna. The best type is called bonito del Norte. It simply cannot be compared to standard tuna from the supermarket! Unfortunately the price cannot be compared either – it is almost ten times the price of the ordinary stuff. So I reserve it for salade niçoise, vitello tonnato and similar dishes. For pasta, everyday salads, your spreadable tuna mousse from that yacht etc, I use cheap tuna, which is also quite nice.

    As for tinned sardines: Some of the tinned “sardines” on the market (e.g. King Oscar) aren’t actually sardines, but sprats, mostly fished in the Barents Sea North of Norway. (For some odd reason all Norwegian “sardines” are sprats. Ditto for “anchovies”. The difference is that “sardines” are whole sprats packed in oil or tomato sauce, whereas “anchovies” are sprat fillets in a spicy brine.)

    As I prefer sardines to sprats, I betray my country by always getting Portuguese or other Southern European brands.

    I love sardines, but unfortunately I cannot get fresh ones here. But I will give your recipe a try with (Portuguese) tinned sardines. I am sure that will be very nice too.

    • chef gui

    Like wine, canned sardines improve with time. The oil or sauce permeates the fish in such a way that a fresh sardine squeezed up in tin will taste better after 5 years, provided the can is turned over every couple of months. Actually, the fish improves for about 7 to 10 years, and then hits a plateau.

    I have a strong connection with the silvery fish, perhaps because sardine stories cradled my childhood. My grandmother’s idea of fast food was sardines from a can, skin, bones and all, fork- mashed with homemade, salted butter from Brittany. Very similar to David’s recipe. It’s a beautiful thing on toasted bread.

    On a 1989 trip to Greece, during summer break from chef school, I lived on canned sardines. Breakfast, lunch and dinner, every day for three weeks. This diet solidified my relationship with sardines for life.

    I also knew someone who, in the middle of a nasty dispute with a neighbor over the location of a brick and mortar grill, promised that, if he were to win in court, he would celebrate by organizing a sardinade, or French sardine grill party, with the sole purpose of copiously stinking up the neighbor’s property. Ironically, he lost and the neighbor, out of victory- stimulated excitement was the one who fought back with his own sardinade.Such a big deal over a very tiny fish, but then, the sardine is worth the fuss.

    • JS

    Scallions can be found in most Asian supermarkets in Paris under the name Spring Onion, and inaccurately labelled in French as Ciboulette. Most large ones are located in the 13ème arrondissement – I usually go to Tang Frères or Paris Store. I also buy my meat and vegetables there, at a far lesser price than what can be had at Carrefour and the like.

    • david

    JS: Thanks for the tip. Yes, I’ve bought scallions at Asian markets, which I wrote about to make Korean Scallion Pancakes.

    I did see some real, honest-to-goodness scallions at the biodynamic stand at the Richard Lenoir market a few weeks back for €2 bunch. I forgot the name in French. Cevette I think is what they’re called, but I’m not 100% certain.

    • Tone Victoria

    I think I’ve heard that scallions are called “ciboule” in French.

    • Karin

    “So I buy sardines, which are inexpensive and as tasty as Pierre, but without the tattoos.” *giggle, chortle*

    This is fantastic! Who woulda thunk the humble sardine could turn into THAT! I am going to have to try this out. Admittedly probably with the canned ones as I have a “thing” about scaling fish (*shudders* But who knows. I am trying to get over my cooking fears, one dish at a time). As someone who lives with a BF whose idea of good eating is a can of corned beef purchased for 1 € 35 at Leader Price over hot french fries, and with me as someone who has to eat gluten-free and tries to make silk purses out of the sow’s ears at said Leader Price (which we have dubbed “The Poor People’s Store” as we are poor, heh), this is looking like something that the both of us could have and enjoy with gusto. I’m impressed.

    And thanks, JS for the tip on what scallions are in French and the fact that they are in the Asian stores here. I am super-close to Belleville, and have eyed from afar (was walking through in passing, not with the aim of shopping) all of the good Asian veggies in the shops there. I have lived in China before, too, and have been hankering for some nice baby bok choy as well. Sounds like I need to make a food run to Belleville and find some scallions!

    David, do you think the scallion pancakes (I adore those, too, from my Asian-oriented days in the past) would work with rice or buckwheat flour?

    • Christine

    I’ve never been the biggest fan of fish but recently have become a little more adventurous in what I’ll eat. With the rave reviews I think this is something I’d be willing to give a shot. Looks quite tasty and would be a good addition onto the, things I’ve never tried so I did, list.

    Thanks for this!


    • CK

    I’ve got a tin of trout from Trader Joe’s in the cupboard, maybe I’ll try this recipe with it. I do love pate’…

    • Bill Medifast

    Pate is absolutely delicious. I’ve always struggled making it, but this looks like a recipe that I could even do. Hopefully my wife will like it and trust me on eating in.

    • Rachael

    Sardine pate! I haven’t had this in years and now I can. I was really craving something different and this is what popped into my head. Thanks for the great recipe and article. Off to the kitchen I go.

    • valentine

    “But because I keep getting told that I should only talk about food…”

    By whom? Really, exactly who is saying this? (I should demand the actualy names of these misbegotten cretins, but I am striving for civility here. Hmmmph.)

    And why do they hold more credence than the rest of us, who vote for you to blog about ALL of Paris life…croissants, pastries, tampons, gold solde boys, ALL of it.

    • Diane Shaskin

    Sardines! I’ve recently learned that in the past, sardines were aged like fine wine.

    • angelainprovence

    Just wondering whether you could do the sardine pate with salted sardines which they have in my weekly market? Maybe you would just de-salinate them and then add to the other ingredients……will try.

    • angelainprovence

    Actually I just made that up, I’ve just come back from my weekly market and they don’t do salted sardines, just anchovies and monk fish cheeks, oh and ofcourse salt cod….funny how you think you’ve seen things..anyway I’ve just realised that this comment link is out of date as well…..


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