Country pate Recipe
Difficulty
level
2/5
level
2/5
Preparation
time
30 min
time
30 min
Heat treatment time
3 hours
3 hours
Ingredients list
500 g of pork throat
500 g fresh pork breast
500 g of poultry liver preferably duck or clear poultry liver because it’s less bitter
1 egg
2 tablespoons flour
9 g salt per pound and 1 g pepper per pound
4 spices or nutmeg
3 shallots
2 tablespoons of alcohol (Cognac, Armagnac, Water of life)
Number of servings
SeveralJar suggestion
OU
Preparation
- To make pâté, chop the meat (not in the electric machine but with the meat mincer) then mix.
- Cut shallots into small pieces and mix with egg and meat.
- Sprinkle flour and incorporate all other ingredients. Mix well.
- Fill the terrines Le Perfect Super or Le Perfect Familia Wiss 200 or 350 up to 2 cm from the rim tapping well. Close and proceed immediately to heat treatment for 3 hours at 100 ° C. Your country terrine is finished!
Thank you to Véronique and Marie for this delicious homemade pâté recipe that has been passed on to their family for generations!
