Recipe Category All Seasons, For subscribers, French Classics, Holiday and Special Occassions, kid friendly, Lunch, Meats, Pork, Poultry, summer, Uzès, Winter
THE DAY BEFORE
1Kilograms(2 pounds)Pork chop (no bone)
500Grams(1 pound)Pork Neck (fatty part)
350Grams(12 oz)Chicken Breast
5Grams(0.18 oz)Black Pepper
IN A SEPARATE BOWL
250Grams(½ pound)Chicken Livers
to taste Pepper
1 (see recipe)Prepare Easy Pie Crust
2Egg Yolk (for egg wash)
250Milliliters(2 cups)Instant Madera Gelée
Cut the first part of the meat in small cubes, add the first part of the ingredients. Mix well and reserve in the fridge.
Cut the livers in half, add lemon juice and the other ingredients and reserve in the fridge.
The next day, peel and cut the shallots, chop parsley, sauteed the livers in oil and butter for 2 to 3 minutes on high heat, add the shallots and parsley and sauté 1 more minutes, remove and reserve.
Roll out the dough into 1 large rectangle, fill up the mold, then make the 2 squares for the ends, and a large rectangle for the top.
Fill up the mold half-way up with the first part of the meat, press well, add the livers to make a layer, add the rest of the meats, press well again. Put the top rectangle and make 3 chimneys. Brush with the egg yolks.
Reserve in the fridge for 2 hours. Heat your oven at 225ºC (450ºF), and cook the pâté for 30 minutes, then lower the temperature to 180ºC (325ºF) for 20 minutes. Remove and let cool down 4 hours. Make the gelee, pour through the chimneys. reserve in the fridge before serving, preferably 48 hours.