Rustic Chicken Liver and Morel Pate

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine taking into consideration crusty bread, mustard, and pickles.

The ingredient of Rustic Chicken Liver and Morel Pate

1. u00bd cup indulgent milk
2. 1 tablespoon cognac
3. 1 ounce dried morel mushrooms
4. 7 ounces chicken livers, rinsed and trimmed
5. 7 ounces cubed, fully cooked ham
6. 2 large cloves garlic
7. u00bd pound ring pork
8. 1 large egg
9. 1 teaspoon sports ground black pepper
10. u00bd teaspoon salt
11. 1 large bay leaf

The instruction how to make Rustic Chicken Liver and Morel Pate

1. enlarge milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. augment chicken livers, ham, and garlic in a food processor. Process until merger is smooth and competently combined. grow ring pork, egg, pepper, and salt. Process again until smooth and well combined.
4. Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate fusion into the prepared terrine mould. Smooth out merger when the put up to of a spoon and gently press bay leaf re top.
5. Bake in the preheated oven until pate has set, very nearly 1 hour. cut off surgically remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours yet to be serving

Nutritions of Rustic Chicken Liver and Morel Pate

calories: 147.1 calories
carbohydrateContent: 2.6 g
cholesterolContent: 116.2 mg
fatContent: 8.4 g
fiberContent: 0.1 g
proteinContent: 12.5 g
saturatedFatContent: 3.1 g
servingSize:
sodiumContent: 401.2 mg
sugarContent: 0.6 g
transFatContent:
unsaturatedFatContent: