Pate Maison

Name: Pate Maison
Ingredients: 1/2 pound chicken livers; 1 pound pork butt, cubed; 1/2 pound lard; 1 tablespoon peppercorns whole; 1 teaspoon black pepper cracked; 1 dash salt; 1 teaspoon truffles sliced; 1 tablespoon brandy peach; 1 x onions pickled; 1 x pickles, gherkins

10 ingredients

10 steps

Ingredients

1/2 pound chicken livers
1 pound pork butt, cubed
1/2 pound lard
1 tablespoon peppercorns whole
1 teaspoon black pepper cracked
1 dash salt
1 teaspoon truffles sliced
1 tablespoon brandy peach
1 x onions pickled
1 x pickles, gherkins

Directions

1

Line a terrine with pork fat, sliced thinly.
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 350F (180C) 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.
9

Refrigerate overnight.
10

Unmold and serve in thin slices with pickled onions and cornichons (gherkins.)