Brussels Pâté

Maria KostoffMaria Kostoff
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Brussels Pâté
02/02/2013
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Preparation30 min.
Cooking120 min.
Тotal150 min.
Servings8

Ingredients

  • chicken - 1 small chicken
  • bacon - 7 oz (200 g)
  • lard - 3 1/3 tbsp (50 g)
  • roots - 1/2 tsp seasoning mix
  • brandy - 3 tablespoons
  • bay leaves - 1
  • bacon - 12 pieces
  • thyme - 1/2 blades
  • oil
  • black pepper
  • salt
measures

How to cook

Cut out the meat from the chicken breasts. Grind the remaining meat and bacon 2 times in a grinder, add the roots, brandy, pepper and rub through a sieve. Stir the mixture with a spoon into a thick paste.

Place the sliced meat on the bottom of the bread pan. Add bay leaf, thyme and pour half of the mixture into mince. Cover with thin slices of chicken breast and bacon bits. Spread the remaining mixture on top.

Cover with thin slices of bacon again and press it. Put the lid on and insert the Brussels pate in to bake in a low heat oven for 2 hours. Cover the baked pies with a towel.

Press down with something heavy and leave for 12 hours. According to the original recipe, Brussels pate is served, covered with melted lard. If you do not want to, you can skip this step.

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