PATE GRAND-MERE by Gilles Verot

Epicurean Exploits - Food and Recipes
1

Here we have the famous Pâté Grand-Mère by Gilles Verot from Paris. You maybe know it also from the Bar Boulud in NY.
Lovely starter, great for picnic and for wine-tastings. Serve it with salad, mustard and cornichon.

Ingredients

500g chicken liver

500g minced pork meat

20g salt

pinch sugar

2cl Cognac

60g old white bread

200ml milk

100ml cream

2 shallots

3 eggs

parsley

35g butter (35g goose fat)

pepper

optional: pork net / crepine


Preparation
http://berlinkitchen.posterous.com/pate-grand-mere

2

P.S. At the end he uses pork net / crepine on top. A french expert for Terrine/Pate told me it works also without pork net.

And don´t worry, finally there is some grey liquid on top after cooking. Just remove it with a spoon.

3

Sounds delicious, Martin. Thanks!

The terrine is in a water bad while it bakes, correct?

4

YES

in the ofen for 90min. by 150C / 300F