Homemade pork liver pâté | Taste of France®

Name: Homemade pork liver pâté | Taste of France®
Ingredients: Meat grinder + plate with 1/8in (3mm) holes; Instant-read thermometer; Food processor; Terrine mould in the shape of your choice, with a capacity of approximately 5 cups (1.2 litres); 14 oz 400g pig’s liver; 1 1/2 tbsp 22g fine salt; 1 3/4 tsp 4g ground white pepper; 1 1/2 packed tsp (6.5g muscovado sugar); 3/4 tsp 2g smoked paprika; Scant 1/2 tsp (1g quatre-épices spice mix); Scant 1/2 tsp (1g ground nutmeg); Scant 1/2 tsp (1.5g ascorbic acid); 2 1/2 tbsp 40 ml Madeira wine; 1 3/4 oz 50g onion; Scant 2 1/2 cups (600ml whole milk); 1 bouquet garni; 2 lb 900g soft fat from pork belly (gras de mouille de porc); 2/3 cup 5oz/150g lightly beaten egg (about 3 eggs); Lard; 7 oz 200g jellied broth (optional)

tasteoffrancemag.com

Looking for a delicious and elegant appetiser for your next dinner party? This homemade pork liver pâté is sure to impress! Made with a combination of pig’s…

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Ingredients

Meat grinder + plate with 1/8in (3mm) holes
Instant-read thermometer
Food processor
Terrine mould in the shape of your choice, with a capacity of approximately 5 cups (1.2 litres)
14 oz 400g pig’s liver
1 1/2 tbsp 22g fine salt
1 3/4 tsp 4g ground white pepper
1 1/2 packed tsp (6.5g muscovado sugar)
3/4 tsp 2g smoked paprika
Scant 1/2 tsp (1g quatre-épices spice mix)
Scant 1/2 tsp (1g ground nutmeg)
Scant 1/2 tsp (1.5g ascorbic acid)
2 1/2 tbsp 40 ml Madeira wine
1 3/4 oz 50g onion
Scant 2 1/2 cups (600ml whole milk)
1 bouquet garni
2 lb 900g soft fat from pork belly (gras de mouille de porc)
2/3 cup 5oz/150g lightly beaten egg (about 3 eggs)
Lard
7 oz 200g jellied broth (optional)