Rustic Chicken Liver and Morel Pate

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 147 Calories

Ingredients

• ½ teaspoon salt
• 1 large egg
• ½ cup warm milk
• 1 tablespoon cognac
• 1 teaspoon ground black pepper
• ½ pound ground pork
• 1 large bay leaf
• 2 large cloves garlic
• 1 ounce dried morel mushrooms
• 7 ounces chicken livers, rinsed and trimmed
• 7 ounces cubed, fully cooked ham

Recipe Instructions

Step 1

Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.

Step 2

Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.

Step 3

Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.

Step 4

Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.

Step 5

Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving