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Pâté maison
Photo: Romainbehar, Wikimedia Commons, CC0 (cropped)

Meat Dishes · Recipe No. 30

Pate Maison

Pate Maison made with lambs livers, pork escalope, smoked bacon and garlic salt. The recipe serves 12; change the portions and units below and the amounts update.

  • Serves 12

Method

  1. Grease, decorate & line base of terrine with rosemary, juniper berries & streaky bacon.

  2. Fry strips of smoked bacon for a minute.

  3. Add liver and pork and cook for another minute.

  4. Add onions, herbs, garlic and seasonings.

  5. Add wine and cook for two minutes.

  6. Mince finely and add cream and bread crumbs.

  7. Set in terrine and cook in rationale or bain marie 1-1.25hrs.

  8. Cool under pressure.

  9. Serve garnishe d with gherkin fan, lambs lettuce lemon wedge, toast & butter.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Baking

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR30”.