Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite, using the oft forgotten liver in the Pork Liver Pâté step-by-step recipe. He follows this with a recipe designed to keep winter chills at bay, Roast Sausage with Potatoes. Next is the hearty yet chic dish of Braised Sweetbreads in Mirepoix, it’s full of diced vegetables. Finally, a substantial country recipe for Braised Tongue with Lentils.