Rustic Chicken Liver and Morel Pate
Hard Korean Bread

Rustic Chicken Liver and Morel Pate

Total Time
59 min
20m prep · 39m cook
Servings
4 people
Rating
Difficulty
Hard
29 views

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.

Ingredients

  • 0.5 cups 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
  • 0.5 pounds ground pork
  • 1 large egg
  • 1 teaspoon ground black pepper
  • 0.5 teaspoons salt
  • 1 large bay leaf

Instructions

  1. 1

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

  2. 2

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

  3. 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. 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. 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

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Nutrition Facts

Per serving

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