Instructions: Make the French bread croutons by toasting the round slices of bread in the oven until golden. In a mixer, whip the pate, butter, white pepper, and brandy until completely blended and smooth. By hand, fold the black olives into this mixture until distributed evenly. Allow flavors to set overnight.

To serve, scoop the pate with a small ice cream scoop, 3 scoops per person on a small plate. Serve along with 3 croutons for each person.

WINE:MONTAGNY, LOUIS LATOUR,1982

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