INGREDIENTS
- A quarter kilo of cow or calf meat
- A quarter kilo of loin pork
- A quarter kilo of chicken liver
- A quarter kilo of pancetta
- 100gr unsalted fat
- A small glass of coñac
- One egg
- 100gr cream of milk
- A pinch of pepper
- Nutmeg and aromatic herbs
- Two bay leaves
- 3 shallots and French onions
- A clove of garlic
- A small piece of a rind of fat
METHOD
Chop all the meat into small pieces and marinade it with the coñac and the herbs leaving the the coñac to infuse for 24 hours. The next day chop the shallots and the garlic and add them to the marinade. Then beat the egg and add to the meat mixture and mix everything together. In the bottom of a loaf tin or something similar place one of the bay leaves and the rind and then fill the tin with the whole mixture and place the other bay leaf on top. Then cover it. Heat a pan of water on the hob and until it starts to bubble slightly or simmer and put the paté mould to bain-marie. Leave over the pan for two hours. Take it off after 2 hours and let it cool down in a cool place, or alternatively put it in the lower part of the refrigerator for 24 hours before eating.
TIME
24 hours + 20 minutos + 24 hours to rest