Fine liver pate

Name: Fine liver pate
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 7-10 Tbsp - 3 sheets white gelatine; 7-10 Tbsp - 2 tablespoons pistachio kernels; 7-10 Tbsp - 1 tablespoon pickled green peppercorns (glass); 7-10 Tbsp - 400 g smoked fine liver sausage; 7-10 Tbsp - 5 tablespoons whipped cream; 7-10 Tbsp - 5 tablespoons red port wine; 7-10 Tbsp - 1-2 tablespoons cranberries (glass); 7-10 Tbsp - possibly pepper panicles and 2 bay leaves to garnish; 7-10 Tbsp - 150 ml veal stock or clear broth

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

7-10 Tbsp - 3 sheets white gelatine
7-10 Tbsp - 2 tablespoons pistachio kernels
7-10 Tbsp - 1 tablespoon pickled green peppercorns (glass)
7-10 Tbsp - 400 g smoked fine liver sausage
7-10 Tbsp - 5 tablespoons whipped cream
7-10 Tbsp - 5 tablespoons red port wine
7-10 Tbsp - 1-2 tablespoons cranberries (glass)
7-10 Tbsp - possibly pepper panicles and 2 bay leaves to garnish
7-10 Tbsp - 150 ml veal stock or clear broth

Directions

1
Soak gelatine in cold water. Pistachios and.
2
Chop the peppercorns. Mix both with liverwurst, cream and 2 tablespoons of port wine. Then spread them in a bowl and put them in a cool place.
3
Place cranberries, pepper panicles and bay leaves on top. Heat the stock and 3 tablespoons of port wine. Squeeze the gelatine and dissolve in it. Allow to cool and pour carefully onto the pâté. Cover and chill for at least 45 minutes.
4
Baguette or farmhouse bread tastes good with it.