Home-made pate

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1 kg pork neck
40 grams of pig liver
25 grams of bacon raw
6 grams of fat (1/3 to leave and cut into thin strips)
1 grams of dried mushrooms (porcini mushrooms or boletus)

1 onion,
2 carrots
1 parsley root,
1 small celery
2 Bay leaves
pepper, salt,

4 eggs
1 roll


Meat (no liver) with vegetables pour over water and cook over low heat, salt them (about 2 teaspoons) in the middle of cooking and add Bay leaves. Lard, add at the end of cooking (about 30 min before the end of cooking). Cook time total approximately 1.5 hours. Then remove all of the broth and allow to cool.
Peel the tape from the liver, cut into strips, pour a litre of boiling broth with pork pork and vegetables and simmer, covered, about 5-10 min. So blanched wtróbkę remove and leave to cool. Mushrooms also Cook in a little broth.
Meat, vegetables, mushrooms, liver are available around and soaked before bread grind meat with 2 times! Add salt, pepper to taste, freshly grated nutmeg and eggs. The whole area is knead well. Dish or a narrow clip put thinly sliced slices of bacon.
Pâté bake for about 1 hour (200 C). If the pie will be baked in parchment, cover with aluminium foil, not dry. Before the end of baking (15 minutes) remove the foil or the lid of the casserole dish.

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