How To make French Pate
2 lb Veal, shoulder, cubed
1 lb Pork, shoulder, cubed
1 lb Chicken, livers
2 ea Duck, breasts, cut in
strips, chicken breasts :
may be substituted 2 c Wine, white
6 ea Bay leaves
1 ts Rosemary
1 ts Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Salt (to taste) Pepper (to taste) 1 tb Allspice
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy
Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans
How To make French Pate's Videos
Pâté de Campagne Recipe – How to Make a Country-Style Pâté
Learn how to make Pâté de Campagne! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Country-Style Pâté recipe.
Mom's Terrine (French meat pâté)
French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
- Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
- After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
- Preheat oven to 350°F (175°C)
- Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
- To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with cornichons (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.
CREAMY & EASY Homemade Vietnamese Chicken Liver Pate / Pate gan ga (Best For Banh Mi)
#homemadepate #creamy #tasty
UPDATED: I just changed my channel from Asian Homemade Recipes to Cooking With Sarah . Thanks everyone for your support.
Hi everyone ! This video i'm showing how to make Vietnamese Chicken Liver Pate at home , it's best when you eat with bread , trust me it will worth your time making it :) . Thank you for watching , hope you will have a nice meal after trying my recipe . If you like it , please subscribe and share my channel . Don't forget to comment below your opinion and other asian recipe you want me to make. Let's cook for your loved one and ENJOYYYY !!!
How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving
Traditional French Chicken Liver Pate. How to make chicken liver pate at home!
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format -
For more Learn to Cook videos, please subscribe to our Channel!
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation:
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
Pâté de Pâques, French Easter Recipe
Here is how to make pâté de Pâques, a traditional French recipe for Easter. It's a meat and egg pie, perfect for Easter Brunch!
Ingredients
1/2 pound ground veal
1 pound sausage meat
1 tablespoon Espelette pepper
1/2 cup crème fraîche
5 eggs and 1 egg yolk
Sage, Thyme, Chives
Salt
Pepper
2 puff pastry sheets
How to make it
Preheat your oven at 400°F
Mix the beef and the sausage meat, preferably in the bowl of your stand mixer (but really, you can do it all by yourself with a good fork…)
Mince the cilantro and parsley, add them to the meat with espelette pepper, nutmeg, salt and pepper, and any fresh herbs you want to try
In another bowl, whip two egg, then add the crème fraîche (you can also try with crema mexicana, or even whipping cream). Pour in the meat bowl and mix.
Boil three eggs (less than 10 minutes), then peel them.
In a meatloaf pan, first lay a puff pastry sheet. Pour half of the meat mixture in it. Then place the peeled boiled eggs every 2 inches. Pour the rest of the meat on them.
Cover with a puff pastry sheet, pinch the edges so that everything is glued, and brush with egg yolks. Make a small hole in the middle with a knife, and create a small chimney with some rolled parchment paper, so that the steam comes out.
Cook for 15 minutes at 400°F, then for 30 minutes at 350°F