Ingredients to make The Chef’s Pâté:
- 250 grams calf liver
- 200 grams of chicken livers
- 50 grams gelatin powder
- 1 glass of Port
- Butter
- Aromatic herbs
- 1 glass of brandy
- 1 truffle
- Salt
- Pepper
How to make the Chef’s pate:
Boil 1 liter of water, add the gelatin all at once and beat vigorously. When it boils again, remove. Add half of the Port and let cool. Clean the chicken livers and cut the veal livers into strips.
Heat 75 gr. of butter, add the herbs and the liver, sauté, cover with the rest of the Port and cook over low heat for 20 minutes. Spice with salt and pepper. Remove the herbs and pass through the food mill. Weigh the amount of compound, add the same amount of butter and work until you get a cream, add the cognac and the sliced trout. Cover the bottom of the mold with gelatin and put it in the fridge until it sets. Put the preparation in the center, leaving space on the sides. Pour the gelatin and leave to solidify in the fridge. Serve cold, with toasted bread.
