The Art of French Pastry

we usually use curly
parsley instead of flat-leaf
parsley because it has a
milder taste with hints of
nutmeg. Regarding the
spices, ask any Alsatian
and he or she will have his
or her own spice formula
for pâté chaud, each
person claiming that his
or hers is the best one.
You can always play with
the spice and herb mix,