Pâté en Croûte | Taste France Magazine

Ingredients

• 18.00 oz Pork lean
• 200.00 g Limousin Farm Veal PGI Label Rouge
• 7.00 oz Bacon
• 0.50 bunch Marjoram
• 3.00 sprigs Thyme
• 2.00 Zehen Drôme White Garlic PGI
• x 2.00 Bay leaves
• 2.00 oz Pistachios, unsalted
• Salt, pepper
• 1.70 fl oz Milk
• x 2.00 Slices of baguette or toasting bread
• 6.30 oz 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
• x 2.00 Leaves gelatin (white)
• 2.50 fl oz Sweet wine, such as Banyuls
• 1.00 tbsp Sugar