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Pâté
Pâté
- A French preparation of finely ground meats, organs (especially liver), and seasonings that's typically cooked in a terrine or mold and served cold. Traditional pâtés range from smooth, spreadable textures to coarser country-style versions with visible meat pieces. The mixture often includes herbs, spices, wine or spirits, and sometimes cream or eggs as binders.
Soak liver in milk for 30 minutes before cooking to remove any bitter flavors.
Season pâté more heavily than you think necessary since it will be served cold.
Cook pâté in a water bath (bain-marie) for gentle, even heat that prevents cracking.
Line your terrine mold with bacon or pork fat to add flavor and prevent sticking.
Allow pâté to rest for 2 to 3 days in the refrigerator before serving for flavors to develop and meld.
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