Rustic Chicken Liver and Morel Pate

Name: Rustic Chicken Liver and Morel Pate
Total time: 515
Yield: 10
Ingredients: 0.5 cup warm milk; 1 tablespoon cognac; 1 ounce dried morel mushrooms; 7 ounces chicken livers, rinsed and trimmed; 7 ounces cubed, fully cooked ham; 2 large cloves garlic; 0.5 pound ground pork; 1 large egg; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 1 large bay leaf

Recipe by stella from allrecipes.com

Dinner,Appetizer 9 Hr. 35 Mins.

Ingredients

10 servings

•

0.5 cup warm milk
•

1 tablespoon cognac
•

1 ounce dried morel mushrooms
•

7 ounces chicken livers, rinsed and trimmed
•

7 ounces cubed, fully cooked ham
•

2 large cloves garlic

•

0.5 pound ground pork
•

1 large egg
•

1 teaspoon ground black pepper
•

0.5 teaspoon salt
•

1 large bay leaf

Instructions

Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving