French country pâté

Ingredients

• 400 g duck liver
• 400 g veal liver
• 200 g veal brisket fillet
• 100 g cooked ham
• 250 g fatty smoked brisket or bacon
• 3 shallots
• 2 stalks of leeks
• 1 large sweet pepper
• 2 garlic cloves
• 150 ml of the heaviest cream
• 2 small eggs
• 2 tbsp. l. butter
• 100 ml cognac
• a few sprigs of thyme
• 1 tsp black peppercorns
• 1 tsp allspice peas
• a pinch of nutmeg
• salt

Cooking

Step 1

Chop both types of liver with a knife as finely as possible, turn fresh and smoked brisket and peeled sweet pepper through a meat grinder.

Step 2

Roast both types of peppercorns in a dry frying pan for 30 seconds, then grind in a mortar or coffee grinder, mix with salt and nutmeg, season the meat.

Step 3

Shallot, leek (only the white part) and garlic, chop and fry over low heat in butter until soft, 10 minutes. Cool down.

Step 4

4. Beat eggs with cream, add onion with garlic, cognac and thyme leaves, pour the resulting mixture into the meat. Mix thoroughly, tighten with cling film and refrigerate for 6-8 hours. Then cut off the leaves from the remaining leek stem, leaving about 5 cm of the green part; cut the stem in half lengthwise, rinse, pour boiling water for 5 minutes. Lay out the leaves in a rectangular shape so that the ends hang down.

Step 5

Pour the meat mixture into the terrine dish fairly tightly. Top with foil. Put the form in a baking sheet filled with water and bake in an oven preheated to 170 ° C for 1.5 hours. Make sure that the water does not boil away. Let the pasta cool completely, then refrigerate for 24 hours.