You are here

Truffled Pate

American.Gourmet's picture
Ingredients
  Pork fat 1 1⁄2 Pound
  Boneless veal 1 Pound
  Boneless pork shoulder 1 Pound
  Ham 1⁄2 Pound
  Tongue 1⁄2 Pound
  Chicken breast halves 4 , boned, skinned and trimmed
  Chicken livers 1 Pound
  Eggs 4
  Cognac 1 1⁄2 Cup (24 tbs)
  Chopped black truffles 1⁄2 Cup (8 tbs)
  Pistachio nuts 1⁄2 Cup (8 tbs)
  Salt 4 Teaspoon
  White pepper 1 Teaspoon
  Monosodium glutamate 2 Teaspoon
  Allspice 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 3⁄4 Teaspoon
  Flour 1 1⁄2 Cup (24 tbs)
Directions

GETTING READY
1) Preheat the oven to 400°F.

MAKING
2) Thinly slice 2/3 pound of the pork fat and then grind 1/8 pound each of the pork shoulder, pork fat, veal, ham and tongue together thrice.
3) In two 1 1/2-quart molds or a 3-quart mold, lay rest of the pork fat slices, with the ends hanging out of the pan.
4) In an electric blender, puree 1/2 the chicken livers, eggs and cognac. Then gradually add all the ground meats with some more cognac, egg or cream.
5) Cube rest of the pork fat and meats, except the chicken breasts and combine with the finely ground meats.
6) Then blend in the nuts, seasonings truffles and flour, mix well.
7) Spoon the pate mixture, just halfway into the molds, place over the wrapped chicken breasts and cover with rest of the pate mixture upto the top.
8) Fold over the hanging strips of pork , cover the molds tightly with an aluminum foil then sit in a pan of water and bake in the oven for 3 hours.
9) Remove the foil and bake for another 20 minutes until brown on top.

SERVING
10) Slice and serve in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
25

Rate It

Your rating: None
4.0625
Average: 4.1 (16 votes)