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Preparation : 10 min Resting : -
Cooking : 2 hr 30 min Equipment :
Difficulty :
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Serves 6 :
1 ½ lb pork
7 oz veal cutlet
3 tbsp brandy
Thyme, bay leaves
3/4 lb chicken livers
2 eggs
1 caul* (optional)
salt, pepper
1Preheat the oven to 355°F (gas mark 4). If you are using a caul*, soak it in hot water.
2Put the chicken livers, pork, salt and pepper in the bowl with the metal blade. Pulse several times. Add the eggs and brandy via the feed tube. Pulse 5-6 times.
3The mixture should not be smooth.
4Squeeze out the caul and line the terrine with it.
5Put half the minced pork into the terrine, then add 1 or 2 strips of veal and scatter with thyme. Repeat this process, alternating layers of minced pork, veal and thyme.
6Top with a few bay leaves and thyme sprigs.
7Stand the terrine in a roasting mold full of water and cook in the oven for the time shown above.
8Allow to cool, then put in the fridge.
Chef’s tip

Serve with pickles and dark bread.


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