French country pâté

Name: French country pâté
Total time: 2 h 30 min
Yield: 10
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

Cookinero 6 Jan 2023

19810

How to cook French country pâté

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.

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Cooking time: 2 h 30 min

Servings: 10

Calories: 578.9 kcal

Fats: 48.2

Proteins: 23.3

Carbohydrates: 7.4

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

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How to cook French country pâté

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