Ardennes Pate Recipe
Ardennes Pate Recipes
500g pork fillet, diced
500g belly pork, diced
500g minced veal
750g chicken livers, chopped
8 tbsp brandy
4 tsp chopped thyme
2 tbsp green peppercorns
butter, for greasing
8-12 streaky bacon rashers, rinded
salt and pepper
toast, to serve
Combine the pork, veal and chicken
livers in a large bowl.
Stir in brandy, thyme and peppercorns
and season to taste with salt and pepper.
Cover and chill for 120 minutes.
Lightly grease a 1kg loaf tin and
spoon in the meat mixture.
Stretch the bacon with the flat side
of a knife and use to cover the pate.
Cover with foil and place in a
Pour in enough boiling water to come
halfway up the sides of the pan.
Cook in oven, 350F. gas mark 4, for 90
Leave to cool in the tin and turn out
Garnish with thyme and lemon slices,
and serve with toast.
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