HOME PATE (DUROCHER)

By Montrealer

Appetizer

Ingredients

• 1 lb. of pork liver
• 2/3 lb. of minced veal
• 1 lb. pork fat (make 5 strips and ground the remaining)
• 3 eggs beaten
• 14 / cup of water
• 5 teaspoons of salt
• Herbes de provence
• 1/2 lb. breadcrumbs (with milk to wet)
• 1 medium onion thinly sliced
• 2 envelopes of gelatine
• 1 teaspoon of Bovril
• 4 tablespoons of cognac
• 1 tablespoons of parsley

Preparation

Step 1

1. Marinate the pork liver 12 hours in 3 tablespoons of cognac (covered).
2. Mince with the onions.
3. Mix liver, onion, minced fat, veal, cognac from the marinade.
4. Mix breadcrumbs with milk and mix into the melange.
5. Add eggs, salt, herbs and parsley.
6. Melt the gelatine in ¼ cup of hot water adding 1 teaspoon of Bovril, and add to the mix.
7. Line the pan with the fat strips and pour the mixture.
8. Cover with the last strip adding a bay leaf.
9. Bake in a 375 oven (bain marie) 1 ¼ hours not covered.
10. Cool 1 hour.
11. Warm ¼ cup of water with cognac and melt the last envelope of gelatine and pour over the pate.
12. Leave 36 hours at room temperature before putting in fridge.