Pâté en croûte | Taste France Magazine

Ingredients

• 500.00 g Pork
• 200.00 g Limousin Farm Veal PGI Label Rouge
• 200.00 g Bacon
• 0.50 bunch Marjoram
• 3.00 sprigs Thyme
• 2.00 cloves Drôme White Garlic PGI
• x 2.00 Bay leaves
• 60.00 g Pistachios, unsalted
• Salt, pepper
• 50.00 ml Milk
• 2.00 slices Baguette or toasting bread
• 180.00 g French Flour
• Fleur de sel de Guérande sea salt PGI
• x 1.00 Egg
• x 1.00 Egg yolk
• 95.00 g Charentes-Poitou Butter PDO
• 2.00 tbsp Milk
• 2.00 leaves Gelatin (white)
• 75.00 ml Sweet wine, such as Banyuls
• 1.00 tbsp Sugar