French Countryside Pork Liver Pate

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making French country liver pate.

1. Cut the liver lengthwise, remove the blood vessels, wash away the blood, dry it with a clean towel, and then cut the liver into dices the size of a thumbnail.

2. Lean pork (chicken) must be ground into fine paste. If there are tendons, it is best to remove them.

3. Cut the fat pork and bacon into pea-sized pieces, preferably half the size of the diced liver.

4. Crush the garlic into mousse

5. Mix the diced pork liver, lean meat, fat and bacon, add the cognac, mix well, and add the sweet wine several times. Every time you see that the meat has completely absorbed the wine, add the remaining white wine again, and finally add the appropriate amount of freshly ground pepper.

6. Finally add an egg and mix well

7. Pour the minced meat into a container that can be put into the oven, smooth it out, and place three bay leaves on the surface.

8. Put on the cover (you don’t need it if there is none here), close the lid and put it in the oven. If you don't have this kind of porcelain cup, you can use a toast box instead, but you must make a piece of wood or thick cardboard according to the diameter of the toast box. After the meat paste is baked, it is necessary to use it when pressing.

9. Place the dish on the middle layer in the oven with the upper and lower fire turned on. Use the water bath method and set the temperature at 145 or 150 degrees (not exceeding 150 degrees) for two hours. If the temperature is too high, water and oil will easily come out, and the liver paste will not be moist enough after baking.

10. Let the roasted pork liver paste cool down for a while, pour out some of the oil and juice, remove the bay leaves, put the lid back on, and press a heavy object on top, at least 5 kilograms. This step is very important. The roasted liver paste is very fluffy and must be pressed with heavy objects to become firm and have a delicate taste.

11. After pressing for two hours, put it in the refrigerator together with the porcelain cup. It can be eaten after three days in the refrigerator. It can be stored in the refrigerator for 7 days. When serving, add pickled cucumbers. French TV recently revealed that eating pickled cucumbers can cause cancer. It is recommended to pair it with cucumber salad.

After reading the above introduction, you no longer have to envy others for being able to cook delicious food. You can also make French country liver pate by yourself according to the steps above.