PORK AND CHICKEN LIVER PATE WITH HAZELNUTS AND TRUFFLES
Number Of Ingredients 11
Steps:
- Cut the pork and marinate with shallots, garlic, and sauterne. Grind ½ through small die, and then ½ through medium die. Grind all together, mix with chopped truffles and toasted hazelnuts. Cook a piece to taste in a plastic wrap in boiling water. Let chill before tasting. Line a terrine mold with pan spray, then lay down plastic wrap to line the mold. Pack in the ground meat. Tamper the molds to get out air bubbles. Bake in a 300 degree oven in a water bath until they reach 134 degrees internal temperature. Press the terrines with a weight and let cool. Slice and serve with carrots, mustards and cornichons.
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