Rustic Chicken Liver and Morel Pate
A rustic French pâté baked in a terrine mold, this dish is simpler to make than you might imagine! Indulge in this pâté en terrine with crusty bread, mustard, and pickles for a delightful experience.
Ingredients
- ½ cup warm milk
- 1 tablespoon cognac
- 1-ounce dried morel mushrooms
- 7 ounces chicken livers, rinsed and trimmed
- 7 ounces cubed, fully cooked ham
- 2 large cloves garlic
- ½ pound ground pork
- 1 large egg
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 large bay leaf
Instructions
- Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
- Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
- Drain morel mushrooms and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine Mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
- Bake in the preheated oven until pate has set about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving.
Notes
- The original French recipe is in metric. If you have a scale, please measure 20 g dried morel mushrooms, 100 ml warm milk, 200 g chicken livers, 200 g ham, and 250 g ground pork.
Nutrition
Calories: 147kcalCarbohydrates: 3gProtein: 13gFat: 8gSaturated Fat: 3gCholesterol: 116mgSodium: 401mgPotassium: 182mgSugar: 1gVitamin C: 11mgCalcium: 26mgIron: 3mg
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