Recipe Home-made veal pâté
Preparation time:
1h
Heat treatment time:
3h
Shelf life:
1 an maximum
Ingredients
Number of persons: 4 à 5
Preparation
1. Put all the meat through a medium grinder.
2. Mix well and add the eggs, shallots, garlic and chopped parsley. Season with salt and pepper and add the Cognac.
3. Fill the Le Parfait Super or Le Parfait Familia Wiss terrines to within 2 cm of the rim and place a bay leaf on top.
4. Close the jars. Place them in the steriliser, cover with water and heat immediately for 3 hours at 100°C.
2. Mix well and add the eggs, shallots, garlic and chopped parsley. Season with salt and pepper and add the Cognac.
3. Fill the Le Parfait Super or Le Parfait Familia Wiss terrines to within 2 cm of the rim and place a bay leaf on top.
4. Close the jars. Place them in the steriliser, cover with water and heat immediately for 3 hours at 100°C.
