Pâté de porc aux blettes et à la crème

Name: Pâté de porc aux blettes et à la crème (Pork pâté with swiss chard and cream)
Yield: For 12 to 14
Cuisine: French
Ingredients: 1 cup (¼ L) heavy cream; 4 eggs; Freshly grated nutmeg; Pinch of cayenne; 1 tablespoon herbes de Provence; 2 cloves garlic, peeled and finely chopped; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 pound (450 g) fresh pork, half fat and half lean; Salt and freshly ground pepper; ½ pound (115 g) bacon; ½ pound (225 g) good boiled ham; ¼ cup (½ dL) bourbon or Cognac; ¼ pound (115 g) chicken livers; Salt and freshly ground pepper; ¼ cup (½ dL) bourbon or Cognac; 1 cup (140 g) flour; 5 tablespoons port; 3 thin strips of pork fat, each approximately 6 x 8 inches (15 x 20 cm); ¼ pound (115 g) prosciutto in one piece, cut into long strips; 1 bay leaf; 2 pounds (900 g) Swiss chard greens, thoroughly washed

Pork pâté with swiss chard and cream

Preparation info

For
12 to 14

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 pounds (900 g) Swiss chard greens, thoroughly washed
¼ pound (115

Europe
France
Starter
Mediterranean

Method

Plunge the Swiss chard into 3 or 4 quarts (3 to 4 L) of boiling salted water and cook for 4 to 5 minutes, or until tender. Drain, refresh briefly under cold running water, and drain again, thoroughly. Then give the greens a good squeeze–a handful at a time–in a strong kitchen towel to remove most of the water. Chop roughly, in a food processor or by hand. Set aside.

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