Fine Poultry Pate

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min



1. dry fillet. 2 Roast fillets in hot oil for about 4 min. on each side. Season, remove. Peel onions, chop. Dry liver, dice. Roast both in the frying fat for about 3 min., season and cool down.

Finely chop remaining fillets (e.g. in a universal chopper). Mix with whipped cream, peppercorns and liver. Season with salt, pepper and lemon. Fill into a baking dish (approx. 3/4 liter capacity), layer in roasted fillets. Cook in the oven (electric stove: 200 °C /circulating air: 175 °C /gas: level 3) for about 50 minutes. Remove liquid. Cool down the pâté. Soak gelatine in brandy, then heat and allow to melt. Pour over pâté, garnish with lemon balm. Set. Serve with lettuce and bread.

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