Food in books: the pâté from The Secret History

An extravagant dinner in Donna Tartt’s novel takes Kate Young back to her first foray into cooking offal

By Kate Young for The Little Library Café, part of the Guardian Books Network

Despite the vast amount we ate that afternoon – soups, lobsters, pâtés, mousses, an array appalling in variety and amount – we drank even more, three bottles of Tattinger on top of the cocktails, and brandy on top of that, so that, gradually, our table became the sole hub of convergence in the room, around which objects spun and blurred at a dizzying velocity.

The Secret History, Donna Tartt

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