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

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