Le Pâté de Campagne en Gelée

27 mins
Serves 6
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Directions

  1. 1Season the pork and liver with salt. Mix in the parsley.
  2. 2Season the pork and liver with salt. Mix in the parsley.
  3. 3Season the pork and liver with salt. Mix in the parsley.
  4. 4Divide the mixture into individual bowls and add a bay leaf to each.
  5. 5Divide the mixture into individual bowls and add a bay leaf to each.
  6. 6Divide the mixture into individual bowls and add a bay leaf to each.
  7. 7Wrap each bowl with plastic wrap, creating a smooth surface and pressing gently.
  8. 8Wrap each bowl with plastic wrap, creating a smooth surface and pressing gently.
  9. 9Wrap each bowl with plastic wrap, creating a smooth surface and pressing gently.
  10. 10Remove excess plastic wrap.
  11. 11Remove excess plastic wrap.
  12. 12Remove excess plastic wrap.
  13. 13Using a spoon, carefully shape the mixture into a dome shape inside each bowl.
  14. 14Using a spoon, carefully shape the mixture into a dome shape inside each bowl.
  15. 15Using a spoon, carefully shape the mixture into a dome shape inside each bowl.
  16. 16Cook the mixture until done.
  17. 17Cook the mixture until done.
  18. 18Cook the mixture until done.
  19. 19Mix the clarified broth.
  20. 20Mix the clarified broth.
  21. 21Mix the clarified broth.
  22. 22Pour the clarified broth over the cooked mixture in each bowl.
  23. 23Pour the clarified broth over the cooked mixture in each bowl.
  24. 24Pour the clarified broth over the cooked mixture in each bowl.

Ingredients

  • 1 kg pork
  • 1 kg pork
  • 1 kg pork
  • 0.5 kg liver
  • 0.5 kg liver
  • 0.5 kg liver
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 cup clarified broth
  • 1 cup clarified broth
  • 1 cup clarified broth

Equipment

bowlsplastic wrapscissorsspoonsmall saucepan