Ingredients
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Eggs – 3
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Wheat Flour – 14 oz (400 g)
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Butter – 7 oz (200 g)
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Water – 1 ⅔ fl oz (50 ml)
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Pistachios – 3 ½ oz (100 g)
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Beef – 1 ½ lb (680 g)
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Chicken Fillet – 1 lb (450 g)
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Beef Liver – 10 ½ oz (300 g)
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Pork – 12 ⅓ oz (350 g)
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Cognac – 8 ½ fl oz (250 ml)
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Salt – to taste
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Ground Black Pepper – to taste
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Paprika – to taste
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Herbes De Provence – to taste
Recipe
Few people know that an authentic French pate is not a shapeless mass of meat and its byproducts. On the contrary, it is a whole cake stuffed with chopped meat and liver. As a matter of fact, in the time of Sergei Pushkin, it was called Strasbourg pate and was even mentioned in Eugene Onegin. The meat dish faintly resembles beef Wellington.
Chicken, beef, pork, and fresh liver — a royal combination worthy of any table. Cognac, in which the meat ingredients are soaked, and a handful of pistachios give the dish a distinct piquancy. Even the most ordinary dough will play out in fresh colors with such a filling. By the way, you can use a ready-made dough or puff pastry.
Steps
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1
Done
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Soak beef, pork, liver, and fillet in cognac, tightly wrap in cling film and pop in the refrigerator overnight. |
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2
Done
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Soak pistachios and put them in the refrigerator. Meanwhile, prepare the filling. Grind pork and beef and mix with salt, pepper, paprika, herbes de Provence, and then pistachios. |
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3
Done
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Cut the chicken fillet into steaks and beat through a film. Rub the steaks with paprika, salt, pepper, and herbes de Provence. |
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4
Done
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Cut the liver into small pieces and rub with spices. |
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5
Done
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Sift flour, add salt, 3 tablespoons of water, 2 eggs, and melted butter and knead the dough. Roll it out into a thick layer and lay it in a mold. |
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6
Done
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First, put a part of the ground meat on the dough, then the liver, a layer of chicken fillet, and the remaining ground meat on top. |
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7
Done
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Wrap the filling in the dough, grease it with a whipped egg, and pop in the oven for 1 hour and 15 minutes at 360 °F. |
It is believed that pate originated in Belgium. The version of the dish in the form of a ground liver with spices is still the most popular. Why not try something new, though? Pate a la Francaise looks very impressive; it can be served with vegetables or on a platter by itself. If you want to diversify the taste, add dry wine or grated nuts. Bon appétit!
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This blog is definitely rather handy since I’m at the moment creating an internet floral website – although I am only starting out therefore it’s really fairly small, nothing like this site. Can link to a few of the posts here as they are quite. Thanks much. Zoey Olsen
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