Pâté Maison Terrine

Source

Author: Bob and Robin Young

Source: Mathieu Choux, Le Café de Paris, Boise

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

This is also known as a Country Pâté.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 350°F

Servings

Servings: 16

Ingredients

4

lbs

Pork

4

lbs

Pork Back Fat

4

lbs

Chicken Livers

1

c

Shallots, chopped

½

c

Garlic, chopped

1

t

Salt

½

t

Pepper, fresh ground

2

Eggs

½

quart

Milk, whole

2

T

Cornstarch

2

T

Cream, heavy

1

Grind the pork, pork back fat, chicken livers, shallots, garlic, salt and pepper in a meat grinder. Thoroughly mix to combine. Set aside.

2

In a separate bowl, mix together the eggs, milk, cornstarch and heavy cream.

3

Mix both mixtures together. Wrap in plastic wrap and then put in a rectangular mold. Put the molds in a pan at least 2" deep. Fill up the pan with water and then put the pan in the oven at 350F. It is cooked when a knife stuck in the middle come out and feels hot to the lip. Usually around 45 minutes for an 8" long pate.

4

Take out of the oven. Make or buy chicken bouillon, add gelatine leaves (15 per quart) Remove gently the plastic wrap. Pour chicken bouillon on pâté, refrigerate overnight.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 45 minutes

Inactive Time: 8 hours

Total Time: 9 hours and 30 minutes