40 min
Prep time
6
Servings
Medium
Difficulty
40 min
Total time
Ingredients
Instructions
-
1
Translate the following text from French to English: Mix 100 gr of poultry, veal, bacon and pork. Combine this mince with the eggs and seasoning.
-
2
Add in the cognac.
-
3
Roll out the puff pastry, and line a mold with it.
-
4
Cover the pastry with thin slices of bacon and fill with the stuffing, adding the remaining 150 gr of poultry.
-
5
Close the pastry and decorate by forming designs on the surface.
-
6
Make two small holes which will serve to release steam.
-
7
Glaze with egg and bake in a very slow oven.
-
8
When the pâté is cooked, place it in a cool location.
-
9
To preserve its moisture and tenderness, you should keep your pâté in a bain-marie before baking it.
-
10
Once the pâté has cooled, pour the still-liquid jelly through the two holes you made in the crust.
-
11
To do this, use a piping bag with a long narrow nozzle.
-
12
Allow the jelly to set well before slicing the pâté.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!