Name: Rustic Chicken Liver and Morel Pate
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Warm milk - ½ cup; Cognac - 1 tablespoon; Dried morel mushrooms - 1 ounce; Chicken livers, rinsed and trimmed - 7 ounces; Cubed, fully cooked ham - 7 ounces; Garlic - 2 large cloves; Ground pork - ½ pound; Egg - 1 large; Ground black pepper - 1 teaspoon; Salt - ½ teaspoon; Bay leaf - 1 large

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rustic Chicken Liver and Morel Pate

1. Warm milk - ½ cup

2. Cognac - 1 tablespoon

3. Dried morel mushrooms - 1 ounce

4. Chicken livers, rinsed and trimmed - 7 ounces

5. Cubed, fully cooked ham - 7 ounces

6. Garlic - 2 large cloves

7. Ground pork - ½ pound

8. Egg - 1 large

9. Ground black pepper - 1 teaspoon

10. Salt - ½ teaspoon

11. Bay leaf - 1 large

How to cook deliciously - Rustic Chicken Liver and Morel Pate

1. Stage

Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.

2. Stage

Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.

3. Stage

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.

4. Stage

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.

5. Stage

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