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Country pâté with pepper
A traditional country pâté, spiced with black pepper and flavored with cognac, made with pork, veal and liver. Ideal as a starter on country bread, served with pickles and a glass of cider.
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Cost Breakdown
Critical Success Points
- • Marinate the stuffing for 1 hour
- • Pack the stuffing firmly into the terrine
- • Bain‑marie cooking with the correct water level
- • Let rest 24 h in the fridge before slicing
Safety Warnings
- • Handle raw meat with clean utensils to avoid cross‑contamination
- • Be careful of the boiling water in the bain‑marie to avoid burns
- • Cognac is flammable; add it off the heat
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