1 pound of beef cut into thin strips
1 pound of chicken thigh
8 ounces of smoked bacon, diced
1 medium onion
1 teaspoon of thyme
1 bay leaf
salt and pepper
1 tablespoon of English mustard
1/2 teaspoon of nutmeg
1/5 cup of Stock 84 brandy
1/2 cup of breakfast sausage, soaked in milk, squeezed, and mashed
3 eggs
1 tablespoon of butter
1 dessert spoon of oil
sufficient breadcrumbs
1 pound of beef cut into thin strips
1 pound of chicken thigh
8 ounces of smoked bacon, diced
1 medium onion
1 teaspoon of thyme
1 bay leaf
salt and pepper
1 tablespoon of English mustard
1/2 teaspoon of nutmeg
1/5 cup of Stock 84 brandy
1/2 cup of breakfast sausage, soaked in milk, squeezed, and mashed
3 eggs
1 tablespoon of butter
1 dessert spoon of oil
sufficient breadcrumbs
Clean the beef and cut it into small pieces
Season with salt, pepper, and nutmeg, drizzle with brandy, and let it sit for 1 hour
Dice the bacon finely and sauté in oil with the onion
Mix with the beef, season with thyme, English mustard, and bay leaf, simmer, reduce heat, and cover
When frying, moisten gradually with hot water until the beef is completely tender and no longer has any moisture
Remove the bay leaf and blend with 3 egg yolks and breakfast sausage
Taste for salt and pepper and add the whites in firm peaks
Pour into a buttered mold, dust with breadcrumbs, and bake in a bain-marie for about 1 hour
Unmold after cooling
This pâté can be stored for up to 1 week
Best served with Cave D' Aubigny red wine.
