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Homemade French Paté

EfrosiaEfrosia
Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Homemade French Paté
27/03/2013
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Preparation
20 min.
Cooking
55 min.
Тotal
75 min.
"Take the best from French cuisine because they undoubtedly know their cooking in the land of love."

Ingredients

  • offal - 17.6 oz (500 g) pork livers + 17.6 oz (500 g) chicken livers
  • butter - 4 tablespoons
  • garlic - 2 cloves
  • parsley - 2 tablespoons crushed
  • wine - 1 cup (250 ml) marsala
  • breadcrumbs - 1.8 oz (50 g)
  • eggs - 2 + 2 egg yolks
  • parmesan cheese - 4.4 oz (125 g) grated
  • pepper - ground
  • salt
measures

How to make

Cut the pork liver into pieces and put it to stew with crushed garlic in oil. Add salt and pepper and add marsala. Allow to stew for another 5-6 minutes - until it's ready. Add the bread crumbs, stir well and remove from the heat.

Puree the liver and add the eggs and egg yolks, parsley and parmesan cheese. Once you obtain a homogeneous mixture, pour it into an oblong greased baking tin. Smooth the top and put foil on.

Place the form in a water bath and set to bake in a low-set oven for about 40 minutes or more. Serve homemade French pâté warm or cool on toast.

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