COGNAC COUNTRY PATE

By Montrealer

Appetizer

Ingredients

• 1/2 lb. of pork fat minced
• 1/2 lb. of pork minced
• 1/2 lb. veal liver minced
• 1/2 lb. minced veal
• 1 egg
• 2 tablespoons of 35% cream
• 2 garlic cloves
• 1 1/2 ounce of cognac
• pepper
• 1 teaspoon of salt
• 1 teaspoon of cerfeuil
• 1/4 teaspoon of thyme
• 2 green shallots
• 1 tablespoon of butter

Preparation

Step 1

1. Mix the first 7 ingredients together.
2. Add cognac and herbs.
3. Sauté green shallots in butter for 2 minutes and add to meat mixture.
4. Lined your pan with pork fat, pour meat mixture and press.
5. Place bay leaf in the middle and cover with leftover pork fat.
6. Place in another plan in which you have hot water to ½.
7. Place in middle of oven and cook at 325 for 1 ½ hours.