Pate Maison
1/2 lb Chicken, livers 1 lb Pork, butt, cubed 1/2 lb Fatback 1 tb Peppercorns, whole 1 ts Pepper, cracked 1 ds Salt 1 ts Truffles, sliced 1 tb Brandy, peach Onions, pickled Cornich...
Ingredients
- 1/2lbchicken, livers
- 1lbpork, butt, cubed
- 1/2lbfatback
- 1tbsp peppercorns, whole
- 1tsp pepper, cracked
- 1ds salt
- 1tsp truffles, sliced
- 1tbsp brandy, peach
Directions
- 1
1/2 lb Chicken, livers 1 lb Pork, butt, cubed 1/2 lb Fatback 1 tb Peppercorns, whole 1 ts Pepper, cracked 1 ds Salt 1 ts Truffles, sliced 1
- 2
Grind the pork and remaining pork fat coarsely
- 3
Then grind the pork and pork fat with the chicken livers, more finely this time
- 4
Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy
- 5
Pack the mixture into the terrine and top with foil and a lid
- 6
Put the terrine in a baking pan and add water to come halfway up the sides
- 7
Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink
- 8
Remove the lid and weight the terrine while it cools