Recipe information
Ingredients for - Poultry Liver Pate with Truffles
7. 1 (1.76 oz) jar black truffle slices - 1 large
8. Fatty bacon, or as needed - 10 slices
How to cook deliciously - Poultry Liver Pate with Truffles
1. Stage
Preheat the oven to 350 degrees F (180 degrees C).
2. Stage
Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
3. Stage
Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
4. Stage
Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.