How to make the best homemade pate

Posted: August 14th, 2013 | Author: | Food

Recipe for homemade, festive pate. Prepare a kilogram of pork, 25 grams of raw bacon, 40 grams of pork liver, 6 grams of fat, dried mushrooms, onions, 2 carrots, parsley root, a little of celery, 2  bay leaves, nutmeg, pepper, salt, 4 eggs, and bread. Chop bacon and vegetables, pour the water with salt and cook it on low heat for 1.5 hours. The halfway through cooking toss in the bay leaves. 

mohammadali / photo on flickr

mohammadali / photo on flickr

Remove everything from the broth and set aside to cool. Clean the liver, cut into strips and pour over prepared liter of  boiling broth. Simmer it, covered, for 5 minutes. Remove from heat and allow to cool. Slice mushrooms and cook in the same broth. Grind the meat, vegetables, mushrooms and bread soaked in water. Add salt and pepper, ground nutmeg and eggs. Preheat oven to 200 degrees and insert the pate covered with aluminum foil  Bake about one hour, 15 minutes before the end remove the foil.

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