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Tuesday, 26 April 2011

Calves liver pate



1kg calves liver
800g fatty bacon
300g foie gras
200g shallots
1½ tsp crushed peppercorns
1 tsp thyme
Pinch mace or nutmeg
2 tsp green peppercorns
200ml port
100ml brandy

Method:
1.      Sweat off shallots.
2.      Dice everything nicely (do not mince).
3.      Marinade for 3-4 hrs.
4.      Cook in terrines at 350ºF/ gas 3.

Posted by Unknown at Tuesday, April 26, 2011

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