Quail Pâté from Umami: Unlocking the Secrets of the Fifth Taste by Ole Mouritsen
Preheat the oven to 155°C (310°F). Grind the poultry meat, lard, liver, and mushrooms in a meat grinder. Mix together with the shallots, peppercorns, thyme, and port. Bind with an egg and season...
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Ingredients
- 1 egg
- salt and freshly ground white pepper
- 5–10 whole madagascar green peppercorns
- fresh thyme leaves, to taste
- 250 g (9 oz) meat from small fowl, such as quails, pigeons, and partridges
- 2 shallots, finely chopped
- 100 g (3½ oz) mushrooms
- 250 g (9 oz) calf liver
- 100 g (3½ oz) pork lard
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