Simple Pate Normand
Elevate your culinary skills with this homemade French PateNormand!
This beautifully set pate is as delicious as it looks. Perfect for impressing your guests or simply indulging yourself, this traditional French dish is a must-try. Whether you’re a seasoned chef or a kitchen novice, this Pate Normand is sure to be a hit!
Ingredients
- 180g butter
- 250g finely minced veal
- 250g finely minced pork
- 125g minced pork liver
- 60g bacon
- chopped 4 cloves garlic, crushed1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- pinch of ground nutmeg, cloves, basil, marjoram
- 250ml (1 cup) dry sherry
- 3 teaspoons or 1 sachet gelatine
- 125ml (1⁄2 cup) hot beef consommé or beef stock
Preparation:
- Melt butter. Add all ingredients except sherry, gelatine and consommé and cook for 15 minutes.
- Remove from heat, add sherry. Using an electric blender or beater, blend until smooth.
- Add gelatine to the hot consommé and stir briskly with a fork until dissolved.
- Pour into a chilled mould and refrigerate until set. Allow to stand at room temperature for 1⁄2 hour before serving.
- Serves: 4-6.