Pate Maison Recipe

Name: Pate Maison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.)

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound chicken livers, 1 pound pork butt, cubed, 1/2 pound lard, 1 tablespoon peppercorns whole, and more.

Yes, Pate Maison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pate Maison

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