{"id":132,"date":"2006-10-30T23:13:49","date_gmt":"2006-10-31T04:13:49","guid":{"rendered":"http:\/\/www.igourmand.com\/index.php\/archives\/recipes\/132"},"modified":"2006-10-30T23:15:11","modified_gmt":"2006-10-31T04:15:11","slug":"recipe-rat-roadkill-pate","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=132","title":{"rendered":"Recipe &#8211; Rat Roadkill Pat\u00c3\u00a9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Rat Roadkill Pat\u00c3\u00a9\" height=\"326\" alt=\"Rat Roadkill Pat\u00c3\u00a9\" src=\"https:\/\/www.igourmand.com\/wp-content\/RatPate.jpg\" width=\"437\" border=\"0\" \/><\/p>\n<p>This recipe was the quickest one to prepare and used some of the leftover hard boiled yolks of the eggs used for the Vampire&#8217;s Eyes. <\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>8 ounce tube of pork liver pat\u00c3\u00a9<br \/>2 hard boiled egg yolks<br \/>Drops of red, yellow, green, and blue food coloring<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Mix all the ingredients together.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was the quickest one to prepare and used some of the leftover hard boiled yolks of the eggs used for the Vampire&#8217;s Eyes. Ingredients 8 ounce tube of pork liver pat\u00c3\u00a92 hard boiled egg yolksDrops of red, yellow, green, and blue food coloring Preparation 1. Mix all the ingredients together.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,4],"tags":[],"class_list":["post-132","post","type-post","status-publish","format-standard","hentry","category-halloween","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}