Recipe
ARTICHOKE PÂTÉ
Serves: 12
Preparation time: 1 hour If they like it, it serves 12 otherwise
Cooking time: 1 hour
Totaltime: 2 hours 0 minutes
Ingredients
- 5 ounces pork fatback
- 8 ounces boneless veal
- 8 ounces boneless pork
- 2 tablespoons oil
- 1/2 cup diced onion
- 1 1/2 cups cream
- 2 egg whites
- 1 teaspoon salt
- 1 teaspoon mixed seasonings
- 1 teaspoon chopped basil
- 12 artichoke hearts
- 1 cup dry white wine
- 2 tablespoons Brandy
- 1/2 cup chopped pistachios
- Diced ham
- pastry dough
- Sherry wine aspic
Preparation
-
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
main ingredients:
type of dish:
appetizer
cuisine:
specific recipes:
Chef-recipe
Type of meal:
lunch
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Chicken paté
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Chocolate pâté
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