Certainly one of the most well-known patés... Rabbit meat is original, fine, delicious and light. The result of this highly simple recipe is marvelous.
Ingredients for eight (08) people :
600 gr [11/2 lb] rabbit meat, (equivalent to one rabbit of 1.5kg [03 lb]) 400 gr [01 lb] of sausage meat, 02 large chalots, 02 eggs, 02 Tbspoons sour cream, 05 cl [02 fl oz] cognac or armagnac , bay-leaves ; a few blades of parsley, grated nutmeg, salt & pepper
Recipe :
Bone the rabbit OR have it done by the butcher. Now ground the meats together with a blade in an electric mixer and when done, pour it in a bowl.
Pre-heat oven to 200°C / 400°F; mince the chalots and parsley, include them with the all other ingredients except the bay-leaves in the bowl. Everything mix the jointly until well blended by using hands).
Taste and adjust seasoning....flavor needs to be strong for baking will reduce it a little.
In small pâté tureens put the mixture and place one bay leaf on each pâté; bake for forty (40) minutes..
Serve it with the French cornichons, out from the small tureens in an ear-dish on a bed of lettuce..
If you choose to bake in single large tureen, then put three (03) bay-leaves on and cook it for 1.30 hours (cover it while cooking).
0 comments:
Post a Comment