Awesome Pate Maison
Awesome Pate Maison recipe
Yield
12 servingsPrep
20 minCook
2½ hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken
livers |
|
| 1 | pound |
pork
butt, cubed |
|
| ½ | pound |
lard
|
|
| 1 | tablespoon |
peppercorns
whole |
|
| 1 | teaspoon |
black pepper
cracked |
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
truffles
sliced |
* |
| 1 | tablespoon |
brandy
peach |
|
|
onions
pickled |
*
|
||
|
pickles, gherkins
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken
livers |
|
| 453.6 | g |
pork
butt, cubed |
|
| 226.8 | g |
lard
|
|
| 15 | ml |
peppercorns
whole |
|
| 5 | ml |
black pepper
cracked |
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
truffles
sliced |
* |
| 15 | ml |
brandy
peach |
|
| 1 | x |
onions
pickled |
*
|
| 1 | x |
pickles, gherkins
|
* |
Directions
Line a terrine with pork fat, sliced thinly. Grind the pork and remaining pork fat coarsely. Then grind the pork and pork fat with the chicken livers, more finely this time.
Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy. Pack the mixture into the terrine and top with foil and a lid.
Put the terrine in a baking pan and add water to come halfway up the sides. Bake in a 350℉ (180℃) oven for 2½ to 3 hours or until accumulating fat is clear, not pink. Remove the lid and weight the terrine while it cools.
Refrigerate overnight. Unmold and serve in thin slices with pickled onions and cornichons (gherkins.)
