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French country pâté
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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