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 

    1. Preheat your oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.

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