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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Danish Liver Pâté with Bacon

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Preparation info

  • 1

    1½ qt (1.5 L) terrine
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Panade
Unsalted butter <

Method

Procedure

Preparation

  1. Prepare the panade:

    1. In a small saucepan, cook the butter and flour together 30 seconds to make a white roux.
    2. Whisk the hot stock into the roux and then whisk in the crème fraîche. Simmer briskly 1 minute. Remove the pan from the heat and cool the panade to room tem

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