French pâté

 French pâté

French pâté
Based on the recipe and preparation of my Philip

Ingredients for 8 jars of 180 ml:

500 g of pork throat (without bone)
500 g of pork liver
500 g of pork loin
3 shallots and 1 small onion (or 4 small onions)
Fresh parsley
20 g salt
Black pepper to taste
2 small bay leaves
10-20 ml of white port
5-10 ml of strong alcohol (cognac, whiskey, rum)
2 tablespoons flour


Chop all meats in the meat grinder. Mince the onions and parsley. Add all ingredients (without bay leaf) to minced meat and knead for 5-10 minutes until blended.

Pour the mixture into clean small jars (very wide neck, 180 ml), ours being those with a metal fastener and a rubber ring for sealing. Place a piece of bay leaf in each jar.

Arrange the jars in a large, deep saucepan on 1 or 2 levels and cover with water. Cook over low heat for 3 hours. Then, turn off the heat and let cool in the pan.

The country pâté is delicious chilled (6-10 degrees) on a slice of bread. Moreover, the more the pâtés rest in the cupboard, the better they are. Serve them anyway within a year.

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