Quail Pâté

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 250 g (9 oz) meat from small fowl, such as quails, pigeons, and partridges
  • 100


  1. Preheat the oven to 155°C (310°F). Grind the poultry meat, lard, liver, and mushrooms in a meat grinder.
  2. Mix together with the shallots, peppercorns, thyme, and port. Bind with an egg and season to taste with salt and pepper. Pack into a loaf pan.