1209 Pâtés Nimoise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are made from puff paste cut in round fancy shapes a little larger than the ordinary small pâtés. The filling is a stuffing made from the following ingredients: 250 g (9 oz) diced fillet of mutton sautéed in butter; 125 g ( oz) chicken livers; 150 g (5 oz) fresh pork fat; 1 tbs blanched Fines Herbes and 1 tbs of chopped truffle. Pound the mutton, liver and fat separately, then pound well together, pass through a fine sieve and mix with the herbs and truffle.