Pork Pàté de Foie

By corlear

Pàté de Foie des Charcutiers (P.)

In winter one can make a bowl of pàté that will keep for several days.

Ingredients

• 1 1/2 Lb. pork liver
• 1 lb. pork fat from the liver
• 2 lb. unsalted fresh pork fat
• salt
• pepper
• spices
• nutmeg
• 3 1/2 oz. chopped onions and shallots
• butter
• a handful of flour
• 3 whole eggs
• a piece of pig’s caul

Details

Servings 6

Preparation

Step 1

Take 1 1/2 Lb. pork liver, 1 lb. pork fat from the liver, and 2 lb. unsalted fresh pork fat. Cut into large cubes and grind twice. Press through a fine sieve. Season with salt, pepper, spices, nutmeg, 3 1/2 oz. chopped onions and shallots cooked in butter. The forcemeat must be very fine. Mix with it a handful of flour and 3 whole eggs.

Line a pàté bowl or round mold with a piece of pig’s caul, with enough to fold over the top. Fill it with the forcemeat and bring the caul over the top.

Cover and cook slowly in a bain-marie for 1 1/4 — 1 1/2 hr. To see if it is cooked, stick a needle into the center. If the needle comes out very hot, the pàté is done.

Let cool and then unmold. Remove the caul only as you eat the pàté, for it protects the outside.