300g of chicken or turkey breast
100g of pork paleta
200g of fresh bacon
Salt and white peppercorns with nutmeg
250g of chicken liver
2 tablespoons of butter or margarine
300g of turkey or chicken thighs
1/2 cup of heavy cream
1 1/2 tablespoons of white wine or red wine vinegar
2 tablespoons of green peppercorns in grain
Salt and pepper to taste
1 tablespoon of grated lemon zest
5 thin slices of fresh bacon
3 sprigs of rosemary
Pastry dough for pâté
300g of chicken or turkey breast
100g of pork paleta
200g of fresh bacon
Salt and white peppercorns with nutmeg
250g of chicken liver
2 tablespoons of butter or margarine
300g of turkey or chicken thighs
1/2 cup of heavy cream
1 1/2 tablespoons of white wine or red wine vinegar
2 tablespoons of green peppercorns in grain
Salt and pepper to taste
1 tablespoon of grated lemon zest
5 thin slices of fresh bacon
3 sprigs of rosemary
Pastry dough for pâté
Prepare the filling: grind the chicken or turkey breast, pork paleta, and fresh bacon
Season with salt, white peppercorns, and nutmeg
Clean the liver well and fry it in butter or margarine
DRAIN on paper towels
Fry the turkey or chicken thighs in the remaining butter or margarine
DRAIN and season to taste with salt and pepper
Mix the filling well with heavy cream, wine, green peppercorns, and season to taste
Line a 26x12cm English muffin tin with bacon or pastry dough
FILL one-third of the filling mixture, lifting it slightly on the sides
Place the turkey or chicken thighs
Cover with a thin layer of ground meats
Top with liver, then cover with the remaining meat and smooth the surface
Cover with bacon or pastry dough
If using bacon, wrap in aluminum foil and bake in a moderate oven (180°C) for 90 minutes; if using pastry, bake in a hot oven (220°C), without water bath, for 20 minutes, then reduce heat to moderate (180°C) and bake for an additional hour
Let cool for 30 minutes and demold, or fill with galantine if desired.
