Magimix Patissier Instruction for Use download pdf (Page 73)

1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in

hot water.

2. Put the chicken livers, pork, salt and pepper in the main bowl ﬁtted with the metal

blade.

3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6

times. The meat should not be too ﬁnely minced.

4. Squeeze out the caul fat and line the terrine with it.

5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thin

strips, and scatter with thyme. Repeat this process, ending with the ﬁnal third.

6. Decorate with a few bay leaves and sprigs of thyme.

7. Pour some water into the oven’s drip tray (or another dish), place the terrine in

it and cook in the oven for the time indicated in the table.

8. Allow to cool, then transfer to the fridge.

Chef’s tip: serve with toasted country loaf and gherkins.

Country pâté

SERVES 2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 10 min 10 min 10 min 10 min

BAKING 2 hr 2 hr 2½ hr 2½ hr

EQUIPMENT: TERRINE

Pork

250g 500g 750g 1kg

Chicken livers

125g 250g 375g 500g

Veal escalopes

60g 125g 190g 250g

Eggs

1123

Cognac

1 tbsp 2 tbsp 3 tbsp 4 tbsp

Pork caul* (optional)

1111

Fresh thyme and bay leaves

Salt & pepper

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Magimix Patissier Instruction for Use Page 73