Country Pât - MAGIMIX C 3200 User Manual

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
Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in
1.
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 feed tube. Pulse again 5-6
times. The meat should not be too finely minced.
4. Squeeze 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.
Decorate with a few bay leaves and sprigs of thyme.
6.
Pour some water into the oven's drip tray (or another dish), place the terrine in
7.
it and cook in the oven for the time indicated in the table.
Allow to cool, then transfer to the fridge.
8.
Chef's tip:
72
serve with toasted country loaf and gherkins.
2 4-6
3200 3200
10 min 10 min
2 hr 2 hr
250g 500g
125g 250g
60g 125g
1 1
1 tbsp 2 tbsp
1 1
6-8 8 +
4200 5200/Patissier
10 min 10 min
2½ hr 2½ hr
750g 1kg
375g 500g
190g 250g
2 3
3 tbsp 4 tbsp
1 1