Rustic style pate

4.3 (3 rate)

10

Portions

2 hours 30 min.

Cooking time

About recipe

Try this rustic pate recipe from Julia Child, author of the book. It's incredibly delicious! Rustic French pate is a great snack. Its coarse texture is more like a meat loaf. Rustic-style pate can be eaten hot, and cold is a wonderful dish that can be served on any festive table.

Purpose: Appetizer recipes

Recipes by ingredients: # Meat / # Milk products

Required ingredients::
Onions

1 pc
Butter

30 grams
Pork

400 grams
Chicken fillet

200 grams
Liver

200 grams
Breadcrumbs

100 grams
Egg

1 gram
Creamy cottage cheese

100 grams
Garlic

2 cloves
Cognac

30 milliliters
Salt

1 teaspoon
Black pepper

2 pinches
Thyme

1 pinch

How to make
1. Prepare the ingredients . Wash the liver, cut off the fat and connective tissue. Be sure to check for the presence of the gallbladder and remove it if found. Instead of cottage cheese, you can use fatty sour cream.
2. Peel the onions. Melt the butter in a pan and fry the onion until tender and gently golden in color.
3. Chop the fillet of pork and chicken breast with a knife or grind in a meat grinder with a large grate. Cut the liver into not too small pieces. In a bowl of the right size, mix the meat, liver, breadcrumbs, cottage cheese (or fatty sour cream), egg, chopped garlic, fried onion and a little cognac.
4. In a mortar, grind ground black pepper and dry thyme with salt. Add spices to the mince and knead well so that the ingredients are evenly distributed.
5. Line the baking sheet for the pate with baking paper. Grease the paper with butter or vegetable oil. Add the mince and distribute over the entire volume of the mold. To remove air pockets, lightly tap the mold on the countertop.
6. We place the form with pate in a larger container, into which we pour hot water. The water level should be slightly higher than the level of the lined pate. Cover the form with pate with foil and place the entire structure in an oven preheated to 140-150 degrees. Bake the pate for 1.5 hours. After cooking, remove from the oven and let cool. Then put the pate under the press and put it in the refrigerator for a day.
7. Store the pate in the refrigerator, wrapped in baking paper.
8. The pate in a rustic style is juicy, aromatic and very tasty. Enjoy your meal!

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Source: povar.ru