Storing Pate

[code][/code]Someone was nice enough to give me a big old pate de champagne. I love this, but even considering the size of the pate feast I plan tonight, I'm going to have leftovers. Can you freeze it, or would that ruin the texture beyond repair? Or should I just plan bread with mustard and pate for lunch for the next week?

I'm so jealous!

Eliza, you should be able to freeze it in slices on a plate or tray, and then wrap the slices up individually in film wrap. Don't wrap it up until it's frozen most of the way, that way your film won't stick to it.

Fresh is better than frozen-then-thawed, of course - but frozen is better than none! Don't forget the cornichons!