Prep Time::15 mins
Cook Time:: 1 hr
Additional Time:: 7 hrs 20 mins
Total Time:: 8 hrs 35 mins
Servings::10
Yield::1 pate
Ingredients
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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
Directions
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 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
Editor's Note:
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.