Mr Carrier’s Pâté aux herbes

Name: Mr Carrier’s Pâté aux herbes
Cuisine: French
Ingredients: 50 g butter; 500 g fresh spinach; 200 g chicken livers; 500 g minced pork; 4 eggs; 1 tablespoon gelatine powder; 6 fat garlic cloves - chopped; 1 tablespoon grated nutmeg; 1 teaspoon cayenne; 4 tablespoons chopped basil; 8 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped chervil; 1 tablespoon chopped tarragon; 200 ml double cream; 100 g cubed cooked ham 100 g cooked and cubed ox tongue; 100 g cubed cooked ham 100 g cooked and cubed ox tongue; 100 g cubed cooked ham 100 g cooked and cubed ox tongue; 100 g cubed pancetta; 50 g blanched pistachios; Plenty of salt and freshly ground black pepper; Plenty of salt and freshly ground black pepper; Enough streaky bacon or lardo to wrap the terrine; Enough streaky bacon or lardo to wrap the terrine; Enough streaky bacon or lardo to wrap the terrine

Preparation info

For
12

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

Not sure that there is any real difference between a pâté and a terrine, other than the spelling. A terrine is an ovenproof rectangular dish. It’s generally used for cooking highly seasoned chopped or minced food designed to be served cold. Anything cooked in a terrine will be called a terrine, just as anything cooked in a casserole, tian or whatever will be designated likewise, be it fish, liver, brawn or even vegetables. Anyway, we always cooked Carrier’s pâté aux herbes

Ingredients

Europe
France
Starter

Ingredients

Method