Anne Willan

Pâtés de Foie de Volaille à la Languedocienne

Preparation info
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Prepare the pastry as above. Omit the diced meats and substitute the following for the minced/ground meat mixture:

Ingredients

<
250 g minced lean pork

Method

Work the mixture twice through the fine plate of the mincer/grinder or in a food processor, transfer it to a metal bowl set over a pan of ice and beat well with a wooden spoon. Add 1 egg with plenty of salt and pepper; beat until the mixture hol