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Country style meat pâté

Country style meat pâté

Category: Cold meals and snacks
Country style meat pâté

Ingredients

goose meat with skin 700 BC
pork 350 BC
chicken liver 300 BC
turnip onion 1 PC.
garlic 4 tooth.
ground black pepper taste
fresh chopped parsley 2 tbsp. l.
cognac 60 ml.
egg 2 pcs.
fat cream 120 ml.
breadcrumbs 80 g
nutmeg pinch
paprika 1 tsp
ground red pepper 1/3 tsp
dried cherries 50 g
checkers 40 g
fat mesh-gland or bacon

Cooking method

  • Country style meat pâtéSeparate the skin from the meat of the goose. You can take a duck.
  • Country style meat pâtéPass the pork and goose bumps through a fine mesh of a meat grinder, adding garlic and onions.
  • Country style meat pâtéPass the liver and goose meat through the largest wire rack or chop very finely.
  • Country style meat pâtéI have such a grill.
  • Country style meat pâtéAdd parsley, salt and spices to the meat.
  • Country style meat pâtéPour in cognac, mix well.
  • Country style meat pâtéPut eggs into a bowl, pour cream and add crackers. Stir until smooth. Let stand for 5 minutes.
  • Country style meat pâtéPour the mixture into the minced meat and mix well.
  • Country style meat pâtéAdd cherries and pistachios. Mix.
  • Country style meat pâtéCover the bottom and sides of the mold with a fat net or bacon. Bacon looks prettier after baking. If you cover it with bacon, then you need to let the ends hang down.
  • Country style meat pâtéWe shift the minced meat into a mold, tamp it.
  • Tuck the ends of the net or bacon up, closing the minced meat.
  • Country style meat pâtéWe tighten the form with cling film and foil.
  • Insert a thermometer into the center. Mechanical will not work. You need a thermometer whose dial is outside the oven.
  • Cover the bottom of a large mold with a lid with a towel. Fortunately, I have a huge, ancient mother-in-law goose. If there is nothing so big, then put the pate into two smaller forms. Put a form with pate inside. Pour hot water into a large dish so that it covers slightly more than half of the pate. Close the lid.
  • Country style meat pâtéPut in preheated to 175-180 degrees. Bake until the temperature reaches 72 degrees inside the pate. This took about 2 hours.
  • Country style meat pâtéTake out the form with pate from the large form and place on a baking sheet.
  • Country style meat pâtéPut the load on top. Let it cool so. Move to the refrigerator, preferably and leave there with the load until completely cooled.
  • Reach out, release from the form. To make it easy to do, immerse the mold in hot water for a minute.
  • Country style meat pâté
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven

Note

A recipe from a foreign blog.
Delicious. And what can be tasteless there? It is cut well. Looks beautiful in section. Recommend!

Gaby
Angelochka, what a delicious pâté! Thanks for the recipe!
ang-kay
Vika, Thank you. Yes, delicious
toffee
Oh, what a delicious and beautiful pate. A real festive dish. Bookmark it!
ang-kay
Irina, Thank you. It's really delicious)
Majora
Very tasty!
ang-kay
Karina, I'm glad I liked it)
 

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