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Rustic Chicken Liver and Morel Pate
Rustic Chicken Liver and Morel Pate
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
515 minutes
"Delicious French pate en terrine made with chicken livers, ham, and morel mushrooms. Enjoy with crusty bread, mustard, and pickles."
Ingredients:
  • 0.5 cup warm milk
  • 1 tablespoon cognac
  • 1 ounce dried morel mushrooms
  • 7 ounces chicken livers, rinsed and trimmed
  • 7 ounces cubed, fully cooked ham
  • 2 large cloves garlic
  • 0.5 pound ground pork
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 1 large bay leaf
Instructions:
  • Soak morel mushrooms in a luxurious mixture of milk and cognac for 20 minutes.
  • Preheat the oven to 350°F (180°C) and generously grease a terrine mold.
  • In a food processor, blend chicken livers, ham, and garlic until smooth. Add ground pork, egg, pepper, and salt. Blend again until mixture is smooth and well combined.
  • After draining the morel mushrooms, give them a quick chop. Mix the mushrooms into the meat mixture. Transfer the pate into the prepared terrine mold, smoothing it out with a spoon and delicately pressing a bay leaf on top.
  • Bake the pate in the preheated oven for about 1 hour until set. Remove from oven, let cool to room temperature, and chill in the fridge for at least 6 hours before serving.

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