Rustic Chicken Liver and Morel Pate
Description
A rustic French pate baked in a terrine mould (pate en terrine) with chicken livers, ham, and morel mushrooms. Serve with crusty bread, mustard, and pickles.
Ingredients
•
1/2 cup warm milk
•
1 tablespoon cognac
•
1 ounce dried morel mushrooms
•
7 ounces chicken livers, rinsed and trimmed
•
7 ounces cubed, fully cooked ham
•
2 large cloves garlic
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1/2 pound ground pork
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1 large egg
•
1 teaspoon ground black pepper
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1/2 teaspoon salt
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1 large bay leaf
Directions
1
Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2
Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3
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
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
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