Pâté de Volaille

Pâté of Chicken or Duck

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Bone a chicken, and put aside the white meat. Mince the rest with half a pound of lean veal, half a pound of lean pork and a quarter of a pound of pork fat. Season well and add a few chopped truffles. Take a jar, put first à layer of minced meat, then alternately a very thin rasher of bacon, white meat of chicken, bacon, minced meat, and so on till the pot is full. Cook for one hour and a quarter in a bain marie in a moderate oven.

The same can be done with duck, in which case it would be a pity not to add some fine truffles, the peelings of which should be added, cooked for a few minutes in a liqueur glass of port wine to the minced meat. It should cook about a quarter of an hour longer.