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Meat Pâté "Gourmet"

4 servings

Ingredients

• 300 g Veal
• 300 g pork
• 100 g Breakfast bacon (fresh, for filling)
• 1 Stk Onion
• Salt (nach Bedarf)
• Pâté spice (nach Bedarf)
• Cognac (nach Bedarf)
• 2 Stk Egg yolk
• 50 g ham
• 50 g Cured pork tongue
• 50 g Breakfast bacon (diced)
• 50 g mushrooms
• 50 g Pistachios
• 50 g Truffles
• Bacon slices (thin, for lining) (nach Bedarf)
• Cumberland sauce (nach Bedarf)

Instructions

1. Put 300 g each of veal and pork meat, 100 g fresh bacon and one small-cut onion roasted until golden through the grinder several times.
2. Season generously with salt, pâté spice, a little cognac and two egg yolks.
3. Finely dice 50 g each of ham, cured pork tongue, breakfast bacon, mushrooms and if possible, pistachios and truffles, and fold into the meat mixture.
4. Line a mould with thin slices of bacon, fill with the mixture up to just below the rim and cover with a bacon slice.
5. Place a fitting lid or baking paper on top, set the mould in cold water (up to one quarter below the rim) and cook the pâté slowly.
6. Pour off the rendered fat, turn the pâté out, cut into thick slices and serve with Cumberland sauce.

Based on a cookbook by Hans Hofer (1964), adapted with AI.