Brussels pate
Ingredients
1 small chicken
350 g salo
500 g lean pork
3 tbsp (30 ml) brandy
1 bay leaf
1-2 straka thyme
lard
pepper
salt
Method
Meat breast of chicken cut. Ground twice with machine to grind the remaining chicken, 200 g of salo and pork, add the brandy, pepper and was ground through a strainer. The mixture was stirred with a spoon to give a thick slurry. Salo rest was cut into pieces and part of it is placed on the bottom of a deep proof dish, add the bay leaf, thyme and half into a mess, covered with thin slices of chicken breast pieces and salo, top spread the rest of the mess again covered with pieces salo, pressed, poses lid and bake at low oven for 2 hours. Baked pate covered with a cloth pressed by tablet and stone and leave to stand for 12 hours. Pate pour the melted lard and served.
Difficulty
Difficult
Tested
0users
Author
vg
Tuesday, February 18, 2003 - 00:00