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Preparation : 10 min Resting : -
Cooking : 2 hr 30 min Equipment :
Difficulty :
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Serves 6 :
750 g of pork
190 g of veal escalopes
3 tsbp of cognac
fresh thyme and bay leaves
375 g of chicken livers
2 eggs
1 crépine (facultatif)
salt, pepper
1Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in hot water.
2Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal blade.
3Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6 times. The meat should not be too finely minced.
4Squeeze out the caul fat and line the terrine with it.
5Transfer a third of the mixture to the terrine, add some of the veal, cut into thin strips, and scatter with thyme. Repeat this process, ending with the final third.
6Decorate with a few bay leaves and sprigs of thyme.
7Pour some water into the oven's drip tray (or another dish), place the terrine in it and cook in the oven for the time indicated in the table.
8Allow to cool, then transfer to the fridge.

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