Description
The recipe I saw in a cooking magazine and decided to cook on the anniversary. The preparation must, of course, to spend time, but it's worth it. The pate turned out very tender and tasty. Each layer very well complement each other.
Ingredients
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Ham
300 g
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Chicken egg
3 piece
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Mustard
1 tsp
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Broth
1 cup
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Beef liver
400 g
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Spices
-
Mayonnaise
200 g
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Dry white wine
1 bottle
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Gelatin
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Cream
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Water
200 ml
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Greens
Cooking
The first thing to make wine jelly. For this the gelatin 1 tbsp (I took heaped)to dissolve according to the instructions in 50 ml of water. Take the wine to 1 Cup. (I took the Cup from the bread machine 230 ml), pour it into the gelatin and mix well.
Take the shape you want, vistream it with cling film and pour the wine in there (this will be the first wine layer). Put in refrigerator for freezing.
Prepare the second layer - mayonnaise. Take 1 tbsp gelatin + 50 ml of water. Combine mayonnaise and gelatin, mix well.
Get the form and pour the wine on top of the frozen layer. Again sent to harden back in the fridge.
Continue cooking ham pate. To do this, take the ham and boiled eggs, puree them in a blender (or mince), add 1 Cup. wine, mustard, broth, cream (o. 5 St). Mix well, taste for flavor, if necessary, salt-pepper. Then add the softened gelatine (I used 1 pkg.(15 ml) + 50 ml water), mix well.
Get the form from the refrigerator. Cut greens and half frozen pour on the mayonnaise layer. And on the greens carefully pour ham pate. Again sent in the fridge.
Now prepare liver pate. Liver to roast and grind in a blender (or grinder) + 3 tbsp of wine + 2 stack. cream. Taste for salt and pepper as needed to season. In the end add the softened gelatine (dissolve in the same way as for the ham layer).
Get the form, take the remaining chopped herbs and sprinkle it frozen ham layer.
Top pour hepatic mass and put into the fridge.
Before serving, remove frozen pie from the fridge, turn it over to a Board, covered with cling film. You might ask, why film butcher. I'll tell you this just in case. I, for example, not all pate "left" on the table, a small piece remained. Here we have this tape handy. I immediately wrapped the remaining piece of the pate and put in the fridge. Remove the form and wrap with the prepared puff paste remove. Here's what it looks like.
Cut it into pieces, spread on a dish and decorate as desired.
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