Delicacy Pâté
Appetizers • European
Description
Recipe taken from the book 'Holiday Salads and Appetizers. Very Simple'.
Ingredients
- Veal Fillet 15 oz
- Pork Blood 10 oz
- Bacon 25 oz
- Veal Liver 5 oz
- White bread 0 oz
- Ham 5 oz
- Fresh Mushrooms 5 oz
- Egg white 1 piece
- Cream 5 fl oz
- Shallot 2 pieces
- Butter 0 oz
- Garlic 1 clove
- Cognac 2 tablespoons
- Rum 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Dried Chili Pepper ½ teaspoon
- Fresh basil leaves ½ teaspoon
- Chopped Sage Leaves ½ teaspoon
- Dried Chamomile ½ teaspoon
- Grated Ginger Root to taste
- Cardamom to taste
- Salt 1½ teaspoons
Step-by-Step Guide
Step 1
Slice the bacon into thin slices.
Step 2
Wash the meat, pat dry, and slice it thinly.
Step 3
Arrange the meat on a plate along with 250 grams of bacon.
Step 4
Sprinkle with a mixture of 1 teaspoon of salt, pepper, basil, sage, and thyme.
Step 5
Place thin slices of bread on top.
Step 6
Drizzle the bread with the egg white whipped with 6 tablespoons of cream.
Step 7
Cover the dish and refrigerate for 12 hours.
Step 8
Peel and dice the shallots.
Step 9
Wash the liver, remove the membranes, and cut it into cubes.
Step 10
Melt half of the butter and sauté the shallots until light yellow, then add the liver and stir.
Step 11
Cook for 2 minutes, then remove from heat.
Step 12
Pass the prepared meat twice through a meat grinder with a fine mesh along with the bacon and bread.
Step 13
Add cognac, rum, crushed garlic, remaining salt, cardamom, and ginger to taste.
Step 14
Mix thoroughly.
Step 15
Place the resulting minced meat in the refrigerator, sprinkling it with crushed ice.
Step 16
Wash the champignons, clean them, slice them, and cut the ham into small cubes.
Step 17
Line a ceramic mold with the remaining bacon so that the slices hang slightly over the edges.
Step 18
Combine the minced meat with the ice, remaining cream, butter, and parsley.
Step 19
Knead thoroughly until a homogeneous elastic mass forms.
Step 20
After that, add the shallots, liver, mushrooms, and ham.
Step 21
Place the resulting mixture into the mold, covering it with the overhanging slices.
Step 22
If there is any bacon left, place it on top of the minced meat.
Step 23
Cover the mold with a lid and place it in a tray filled with hot water.
Step 24
Put it on the lower level of an oven preheated to 430°F.
Step 25
Bake for 50 minutes.
Step 26
Cool the finished pâté in the mold, then remove the top slices of bacon.
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