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Receta French Pate
by Global Cookbook

French Pate
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Ingredientes

  • 2 lb Veal, shoulder, cubed
  • 1 lb Pork, shoulder, cubed
  • 1 lb Chicken, livers
  • 2 x Duck, breasts, cut in strips, chicken breasts may be substituted
  • 2 c. Wine, white
  • 6 x Bay leaves
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1/4 lb Fatback, thinly sliced
  • 3/4 lb Fatback, cubed Salt (to taste) Pepper (to taste)
  • 1 Tbsp. Allspice
  • 2 tsp Thyme
  • 1/3 c. Flour
  • 2 lrg Large eggs
  • 2 ounce Brandy

Direcciones

  1. Put the meat in a bowl and add in wine, bay leaves, and 1 tsp. of thyme. Let the mix marinate in the refrigerator for 2 days.
  2. Line a terrine with the pork fat.
  3. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 tsp. thyme, flour, Large eggs, and brandy.
  4. Pack half of the mix into the lined terrine.
  5. Add in the duck breasts and fat strips, then cover with the remaining forcemeat.
  6. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
  7. Bake at 280 F for 2 to 3 hrs or possibly till the juices are clear.
  8. Remove lid and cold.