A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.
Ingredients
- warm milk: 0.5 cup
- cognac: 1 Tbsp
- morel mushrooms: 1 oz (dried)
- ounces chicken livers, rinsed and: 7 piece (trimmed)
- ounces cubed, fully cooked ham: 7 piece
- cloves garlic: 2 piece
- ground pork: 0.5 pound
- egg: 1 piece
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- bay leaf: 1 piece
Metric Conversion
Stages of cooking
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Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
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Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
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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.
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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.
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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
