Pâté

In France, we have a lot of different pâté’s recipes. This one is a traditional recipe of farmhouse pâté, which is great as starter or to make a sandwich. It’s really fast to prepare but you need 3 hours to cook it and wait the day after to become really cool before to eat the pâté.

To make it, you need : 35 oz of pig meat (take meat with fat), 2 eggs, 2 cups of hot milk, 0.7 oz of salt, 0.1 oz of pepper, 0.05 oz of 4 spices, 1 oz of sheets of parsley, 2 shallots sliced thinly, a bay leaf and a little glass of Cognac (around 1/4 cup).

Chop the meat. In a big bowl, mix all the ingredients, except the bay leaf. Then, put your preparation in a terrine which can go in the oven. On the top, put the bay leaf to perfume the terrine during the cooking. Start your oven with a temperature of 300 °F. Your terrine will be cooking in the bath marries, so put some watter in a plate and your terrine inside before to enter it in the oven for 3 hours. The first 2.5 hours, cook the pâté with the lid of the terrine then, remove it for the 30 minutes to give your terrine a nice color.

Your pâté is cooked. Leave it cooling in the kitchen then, put it in your fridge for 24 hours before to taste it as a starter or to make a sandwich. You can keep it in the fridge for 2 weeks. You can serve it with some gherkins, it’s delicious.

Bon appétit !

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