Delicate and delicious French pate
Often breakfast consists of a cup of your favorite drink and a sandwich. But the usual sausage and cheese annoyed over time, and culinary fantasy sometimes fails. But without much effort and financial cost, you can prepare a dish that will be an excellent addition to a slice of fresh bread and butter. This is a pate.
Those who think that such a snack is suitable only for the daily menu are mistaken. Beautifully baked and served with vegetables or greens, the paste is able to decorate even a festive table. Today we propose to prepare a French version of it.
For a long time, pate was considered a delicacy that only families of aristocrats could afford. This French pate (terrain in France is called), which is made from goose liver, appeared at the end of the 19th century and became one of the gastronomic favorites of the French king Louis XVI.
Cook such a meat snack can be at home. Here are some of the most popular recipes:
For him you will need:
- duck breasts - 600 g;
- pork - 1 kg;
- bacon - 100 g;
- veal - 100 g;
- onions - 1 pc .;
- garlic - 4 cloves;
- bread - 2 pieces;
- milk - 70 ml;
- egg - 2 pieces;
First you need to cook the breasts. They are baked in the oven for 20 minutes, and then cut into small pieces. Duck meat is ground using a meat grinder or a blender with pork and bacon, and then spread in a bowl.
Veal is crushed separately by adding bread, onion and garlic soaked in milk. When two kinds of minced meat are ready, they need to be mixed, seasoned with salt, pepper and a small amount of coriander.
Before you send the dish in the oven, you need to put in the semi-finished eggs and a little fat that remained after baking the breasts. Lay out the mass in the form of foil laid out and send to bake for 2 hours.
A gentle and fragrant terrine is ready.
This is one of the most popular and easy in terms of calorie options. It will require:
- liver - 0,5 kg;
- cream - 100 ml;
- garlic - 3 cloves;
- Cognac - 100 ml;
Fry chicken liver by adding finely chopped garlic for 5-7 minutes, then turn into a homogeneous mass using a blender.In a frying pan, on which the liver was fried, warm the cream and pour in the minced meat. Beat well, add brandy, 1 tbsp. sugar, a little salt and pepper. Put in shape and bake in the oven for half an hour.
Another "noble" and delicious snack to your table. Cooking it, like the previous ones, is easy. Will be needed:
- rabbit carcass - 1.5 kg;
- pork - 800 g;
- lard - 200 g;
- onions - 1 pc .;
- fortified wine - 1 tbsp .;
- Cognac - 1 tbsp .;
How to cook this souffle? First you need to marinate the rabbit. To do this, mix cognac with wine and a small amount of water, put bay leaf, pepper and put the carcass in the marinade (it must first be salted).
It is desirable that she stayed in this state for about 12 hours. Over time, it is taken out, leaving the marinade, and cut into several portions.
Onions are sautéed in butter, spread the meat, and stew together for 15 minutes. After that, chop the rabbit with onions, pork and lard, season with spices, and pour in a little broth. Spread in the form and bake for 2 hours.
A real gourmet treat with a delicate texture goes well with crispy croutons, greens and pickled cucumbers. Bon Appetit.
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