Pâte à choux:
1/2 kg of fresh lamb's liver
1 kg of chicken or duck breast, raw and finely chopped
4 tablespoons of cognac
4 tablespoons of chopped scallion green
1 1/2 teaspoons of salt
1/2 teaspoon of oregano
pepper to taste
2 large eggs
150g of clean and cut green beans into 1cm pieces
2 medium-sized carrots, peeled and grated into 1cm cubes (400g)
1 small red bell pepper, chopped into 1cm squares (130g)
1/2 cup of all-purpose flour
For the vegetable strips:
3 medium-sized carrots, about 3.5 cm in diameter and 17 cm long, peeled and grated (750g)
4 medium-sized zucchinis, about 17 cm long (800g)
4 tablespoons of mustard (60g)
4 tablespoons of mayonnaise (60g)
Pâte à choux:
1/2 kg of fresh lamb's liver
1 kg of chicken or duck breast, raw and finely chopped
4 tablespoons of cognac
4 tablespoons of chopped scallion green
1 1/2 teaspoons of salt
1/2 teaspoon of oregano
pepper to taste
2 large eggs
150g of clean and cut green beans into 1cm pieces
2 medium-sized carrots, peeled and grated into 1cm cubes (400g)
1 small red bell pepper, chopped into 1cm squares (130g)
1/2 cup of all-purpose flour
For the vegetable strips:
3 medium-sized carrots, about 3.5 cm in diameter and 17 cm long, peeled and grated (750g)
4 medium-sized zucchinis, about 17 cm long (800g)
4 tablespoons of mustard (60g)
4 tablespoons of mayonnaise (60g)
To make the pâte: Remove the skin from the lamb's liver and mix it with chicken or duck breast, cognac, scallion green, salt, oregano, and pepper in a large bowl
Mix well
Add the eggs, green beans, carrots, and bell pepper
Mix well
Add the all-purpose flour
Mix well
Preheat the oven to medium temperature (180°C)
Place a round or square baking dish over a baking sheet
Fill with the mixture and cover with aluminum foil
Make 4 incisions in the foil for steam to escape
Bake for 1 hour and 45 minutes
Remove from the oven and let it rest for 20 minutes before serving
Remove the ring of the baking dish and let the excess liquid drain onto the baking sheet
With a large spatula, remove the contents from the bottom of the baking dish and place it on a platter or tray
If using a common baking dish, turn it over onto a platter
Refrigerate for several hours until well chilled
The pâte can be made up to 1 week in advance
Remove from the refrigerator 30 minutes before serving
Cover the top and sides with a mixture of mustard and mayonnaise
Prepare the vegetable strips
In a large skillet, heat 4 cm of water over medium heat
Add the carrots, cover, and cook slowly for 10 minutes
Remove the carrots from the water and place them in an ice bath to stop cooking
Let it drain on paper towels
Sliced the zucchini into thin strips, about 0.5 cm thick, with a sharp knife or mandoline
Place them in the same water and cook slowly for 2 minutes
Place them in cold water
Arrange the vegetable strips over the pâte, overlapping slightly
Tie with toothpicks
Serve at room temperature
Serves 12.
