Poultry liver pate with truffles
(1)
1 day 1 hour 15 min
Pâté with truffles is a French classic for New Year's Eve. It is easy to make but needs to rest for 1 day in the refrigerator so plan accordingly.
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Ingredients
Serves: 12
- 250g poultry livers, such as chicken livers
- 200g ham
- 250g sausage meat
- 12 thyme sprigs
- 1 egg
- salt
- 1 (50g) jar black truffle slices
- sliced lard or fatty bacon to line the mould
- 4 to 5 bay leaves
Method
Prep:15min ›
Cook:1hr ›
Extra time:1day chilling ›
Ready in:1day1hr15min
- Preheat your oven to 180 C / Gas 4.
- Process livers and ham in your food processor till finely chopped. Add sausage meat, thyme, egg and salt. Let machine run for 10 seconds, then stir in the truffles.
- Line a terrine mould with lard and make sure to have some overhang so you can cover the pate with it. Tip the mixture into the mould and even it out with a spatula. Scatter the bay leaves on top.
- Fold the extra lard over the pate and cover the mould with a lid or with aluminium foil.. Bake for 1 hour. Let cool, then refrigerate for at least 1 day before slicing.
