Pate (pate) is a common name for dishes like terrine or pate, an exclusively French culinary phenomenon. French culinary experts and gourmets distinguish three types of paté and a variety of species and subspecies. It can be minced from something (based on meat, fish, mushrooms, vegetables), baked in a dough (including tartlets) or in special ceramic forms (in the manner of the terrine). Pate in the dough can be served in cold and hot kinds, baked in ceramic forms - only in the cold. Tartlets are usually made from sandy (or better) puffed unsweetened dough (you can use ready-made or tinker and bake them yourself).
Pate of meat with chicken liver and cognac
Ingredients:
- low-fat pork - about 200 g;
- a brisket of pork smoked fat - 200 g;
- chicken fillets without skin from the thighs or breasts - about 200 g;
- chicken liver - about 200 g;
- onions - 2 pcs .;
- mustard dijon - 1 tbsp. a spoon;
- cream natural dairy;
- cognac - 5-80 ml;
- dry ground spices (scented pepper, nutmeg, cloves, coriander, etc.).
Preparation
Chicken and pork meat let's go through the meat grinder. The brisket will be cut as a cracklings, and we will dredge a certain amount of fat in a frying pan. Fry the finely chopped onions until light golden in color. Add the chicken liver . Fry all together, turning over the spatula, then braised with spices, covering the lid, for another 15 minutes. Cool the contents of the frying pan and lightly pierce the blender, not leading to uniformity (you can use a meat grinder with a large nozzle).
Mix the pork chicken minced with the hepatic onion mass. Add mustard, a little cream and cognac. All carefully mix, if necessary - salt. Consistency can be adjusted by adding cream or wheat flour (starch). Then you can bake the paté in a large overall shape, tighten it with a foil or cover it with a lid, or lay out the resulting mass in the tartlets. Bake at a temperature of 180-200 degrees C for about 40-60 minutes. If baked in tartlets - you can sprinkle with grated cheese and decorate with several leaves of greenery. If in the general form - first cool, then remove and cut into slices.
Pate of sprats and mushrooms
Ingredients:
- sprats - 1 bank;
- fresh oyster mushrooms - about 300 g;
- boiled potatoes - 2-4 pieces;
- spices dry ground;
- natural dairy cream;
- olives without pits - 10 pcs.
Preparation
We take the sprats out of the jar and place them on a sieve to remove any excess oil. Washed mushrooms shake and cut with a knife is not too shallow. Sprats, mushrooms, olives and boiled potatoes are processed in a blender until homogeneity. Add spices. Cream and boiled potatoes regulate the density. Fill the resulting mass of tartlets and bake in the oven for 25-30 minutes. Pate is served with table wines.