Poultry Liver Pate with Truffles
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Poultry Liver Pate with Truffles

1. Chicken livers, rinsed and trimmed - ½ pound
2. Cubed fully cooked ham - 1 ⅓ cups
3. Bulk pork sausage - ½ pound
4. Fresh thyme, leaves removed - 12 sprigs
5. Egg - 1 large
6. Salt to taste - 1 large
7. 1 (1.76 oz) jar black truffle slices - 1 large
8. Fatty bacon, or as needed - 10 slices
9. Bay leaves - 4 large

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.