MAGIMIX Ma Cuisine C 3200 User Manual page 74

COUNTRY PÂTÉ
SERVES
FOOD PROCESSOR
PREPARATION
BAKING
EQUIPMENT: TERRINE
Pork
Chicken livers
Veal escalopes
Eggs
Cognac
Pork caul (optional)
Fresh thyme and bay leaves
Salt & pepper
1 Preheat your oven to 350°F. If you are using caul fat*, soak it in hot water.
2 Put the chicken livers, pork, salt and pepper in the main bowl fitted with the
metal blade.
3 Pulse a few times. Add the eggs and cognac via the opening. Pulse again 5-6
times. The meat should not be too finely minced.
4 Wring out the caul fat and line the terrine with it.
5 Transfer a third of the mixture to the terrine, add some of the veal, cut into thin
strips, and scatter with thyme. Repeat this process, ending with the final third.
6 Decorate with a few bay leaves and sprigs of thyme.
7 Pour some water into the oven's drip tray (or another dish), place the terrine in
it and cook in the oven for the time indicated in the table.
8 Allow to cool, then transfer to the fridge.
Chef's tip: Serve with toasted country loaf and gherkins.
72
2 4-6
3200 3200
10 min 10 min
2 hr 2 hr
/ lb 1 lb
1
2
/ lb / lb
1 1
4 2
2 oz 4 / oz
1
2
1 1
1 tbsp 2 tbsp
1 1
6-8 8 +
4200 5200
10 min 10 min
2½ hr 2½ hr
1 / lb 2 lb
2
3
/ lb 1 lb
3
4
7 oz / lb
1
2
2 3
3 tbsp 4 tbsp
1 1