Veal and porcini pate
Instructions
Cut the meat into small pieces and peel and chopped livers, the tranches.
FRY in a pan with 50 g of butter, a sprig of Rosemary and Sage, pepper and squirt with half a glass of brandy, evaporate high heat; Cook over low heat for 15 minutes, adding a little water if necessary.
Meanwhile, Peel and slice the mushrooms, then cook them in a pan with 20 g of butter and salt for 10 minutes.
Go to mixer meat and chicken livers (remove the herbs) with the remaining butter, add 2 thirds of mushrooms, minced, heavy cream and salt; stir.
A mould lined with baking paper moistened, pour in the mixture, put the remaining mushrooms, parsley and a few go in the fridge for at least three hours.
Meanwhile prepare gelatin according to the instructions on the package, then allow it to cool without letting it solidify completely.
Just before serving, put the pâté, slice it, place it on the plates, add the gelatin and passed in the fridge for a few minutes.
Ingredients and dosing for 4 persons
- 2 shallots
- 1 sprig of rosemary
- 1 sprig of sage
- 600 g of veal breast
- 150 g of chicken livers
- 250 g of mushrooms
- 1/2 shot of brandy
- 5 cl of creme fraiche
- Some leaves of parsley
- 1 pack of instant gelatin (packages of 50 cl)
- 120 g of butter
- Salt
- Pink pepper