/ Pate liver pate with pistachios

Pate liver pate with pistachios

  • Pork - 200 Grams
  • Pork liver - 350 Grams
  • Pistachios - 70 Grams
  • Breast or bacon (long strips) - 120 Grams
  • Cognac - 30 Grams
  • Bread - 50 Grams
  • Milk - 2 items. Spoons
  • Provencal herbs - To taste
  • Salt, pepper - To taste

1. Through a meat grinder or a combine, skip the liver and pork. Half brisket cut into small pieces. Peel the pistachios and cut them in half. Bread soaked in milk. In a separate bowl, mix the minced meat from liver and meat, pieces of brisket, half a pistachio, soaked bread and add flavor to the taste. Add cognac and mix well. 2. Set aside our mass for 20 minutes. During this time, warm up the oven. Cover the pan with parchment paper. Lay out the leaves of the brisket on the form and put half the stuffing. Stuff out the laying tightly and evenly. Spread all over the remains of pistachios and again distribute the sheets of brisket. 3. Lay out the remaining minced meat and cover with the last strips of brisket. Cover with foil and crush the press. It is important that there is no void during the preparation of the pâté. Put in the oven for 50 minutes. After that, remove the foil from the pate and drain the resulting juice. With this juice, pour the pate on top, cover with foil and again put it in the oven for 40 minutes. Remove the foil and leave it in the oven for another 20 minutes. Cool the prepared terrine, transfer it to a dish and put it in the refrigerator for 2 hours. When serving, cut the pate into slices.

Servings: 6-8

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