First of all, I suggest that you decide in which dish you will prepare the pate:
- I chose a little ceramic dish (Ikea, if I remember correctly), 13x11cm and 5cm deep;
- another option would be to make it in jars of any size you prefer, but it's better if they are small;
- another idea would be to use the classic loaf tin, but double the amounts. If you have a large family, this is not a problem. You can also portion and freeze the extra pate so that you will enjoy it whenever you want.
Whichever pan you choose, be sure to grease it well on the inside with some softened butter.