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Pate De Foie

French.Palate's picture
Pate de foie is a mixed minced meat pate made with bacon, chicken livers, veal and pork. Made with crushed juniper berries, the pate de foie is cooked and spiced with mixed spices and seasoned to taste. chilled and served, it is a flavorful side.
Ingredients
  Streaky bacon 8 Ounce (225 Gram)
  Butter 1 Ounce (25 Gram)
  Chicken livers 8 Ounce, trimmed (225 Gram)
  Minced veal 1 Pound (0.5 Kilogram)
  Minced pork 8 Ounce (225 Gram)
  Garlic 2 Clove (10 gm), crushed
  Juniper berries 12 , coarsely crushed
  Black peppercorns 12 , coarsely crushed
  Mixed spice/Allspice 1⁄4 Teaspoon
  Dry white wine 6 Fluid Ounce (175 Milliliter)
  Dry sherry 2 Fluid Ounce (50 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Dice half the bacon and put it into a mixing bowl.
Reserve the remaining slices.
Melt the butter in a small frying pan.
Add the chicken livers and fry until they are well browned on the outside but pink on the inside.
Transfer the livers to a chopping board.
Chop them finely and transfer them to the bowl with the bacon.
Add all the remaining ingredients and beat well to mix.
Turn the mixture into a well greased medium terrine or ovenproof dish.
Pack down well and cover the top with the reserved slices of bacon.
Cover tightly with foil and a lid.
Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine.
Place the pan in the oven and bake for 2 hours.
Remove from the oven and transfer the terrine to a board.
Remove the lid and place a weight on top of the pate.
Leave to cool.
When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.
Before serving, unmould on to a serving plate and cut into slices.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Pork

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