Country pâté with pepper

Ingredients

• 500 g Boneless pork shoulder (coarsely ground by the butcher)
• 300 g Veal shoulder (coarsely ground)
• 200 g Pork liver (cut into small dice)
• 1 piece Crepinette (optional) (to decorate the top)
• 1 small Shallot (finely chopped)
• 2 cloves Garlic cloves (crushed or finely chopped)
• 15 ml Cognac (about 1 tablespoon)
• 1 tsp Black peppercorns (whole, for the bain-marie)
• 1 tsp Ground black pepper (freshly ground in a grinder)
• 1 pinch Grated nutmeg (adjust to taste)
• 1 unit Egg (beaten, to bind)
• 10 g Fleur de sel (or fine salt)
• 2 small Bay leaves (for cooking)
• 1 small Rosemary sprig (one part in the stuffing, another on top)
• 1 tsp Truffle oil (to grease the mold)

Instructions

1. Prepare the meats

   Ask the butcher to coarsely grind the pork shoulder, veal shoulder and cut the pork liver into small dice. Keep refrigerated.

   Time: PT20M

2. Chop the garlic and shallot

   Finely mince the shallot and chop the garlic. Add to the bowl containing the meats.

   Time: PT5M

3. Season

   Add the salt, ground pepper, peppercorns, grated nutmeg, chopped rosemary, cognac and beaten egg. Mix well by hand or with a spatula until a homogeneous paste forms.

   Time: PT10M

4. Marinate

   Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to let the flavors develop.

   Time: PT1H

5. Preheat the oven and prepare the mold

   Preheat the oven to 190°C. Lightly brush the bottom and sides of the terrine with truffle oil using a brush.

   Time: PT10M

   Temperature: 190°C

6. Fill the terrine

   Transfer the stuffing into the terrine, pressing firmly with the back of a spoon to eliminate air pockets. Smooth the surface. Place the crepinette (if used) on top, then arrange the bay leaves and a small rosemary sprig.

   Time: PT10M

7. Bain-marie cooking

   Place the terrine in a baking dish filled with hot water (bain-marie). Bake and cook for 1 hour.

   Time: PT1H

   Temperature: 190°C

8. Brown the top

   Remove the cover (or the parchment) and continue cooking for an additional 15 minutes to achieve a light golden color.

   Time: PT15M

   Temperature: 190°C

9. Cool and rest

   Remove the terrine from the oven, let cool to room temperature, then refrigerate for at least 24 hours before serving.

   Time: PT20M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g