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Ingredients

Adjust Servings:
Eggs – 3
Wheat Flour – 14 oz (400 g)
Butter – 7 oz (200 g)
Water – 1 ⅔ fl oz (50 ml)
Pistachios – 3 ½ oz (100 g)
Beef – 1 ½ lb (680 g)
Chicken Fillet – 1 lb (450 g)
Beef Liver – 10 ½ oz (300 g)
Pork – 12 ⅓ oz (350 g)
Cognac – 8 ½ fl oz (250 ml)
Salt – to taste
Ground Black Pepper – to taste
Paprika – to taste
Herbes De Provence – to taste

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French Pate With Chopped Meat and Liver

French Pate With Chopped Meat and Liver

Cuisine:
  • 2h 00 min
  • Serves 6
  • Medium

Ingredients

Recipe

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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

1
Done

Soak beef, pork, liver, and fillet in cognac, tightly wrap in cling film and pop in the refrigerator overnight.

2
Done

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.

3
Done

Cut the chicken fillet into steaks and beat through a film. Rub the steaks with paprika, salt, pepper, and herbes de Provence.

4
Done

Cut the liver into small pieces and rub with spices.

5
Done

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.

6
Done

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.

7
Done

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!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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