Andelpat Pate With Pistachios

Ingredients for Andelpat Pate With Pistachios

Instructions for Andelpat Pate With Pistachios

To prepare the Andelpat Pate With Pistachios recipe, please follow these instructions:

Dip the liver pieces dry. Brown them in half of the butter. Take them off Bring the rest of the butter on the forehead. The suite slipped for a couple of minutes. Add port wine, orange juice and peel and cook off the pan. Let the mixture get cold. Cut 1/3 of the liver pieces into small cubes. Stir the meat with eggs, spices, pandeafkog and cream to a solid father. Turn the supplies and nuts in. Clothe a 1 1/2 liter form with bacon slices and put half of the dad in. Put all the liver pieces on and cover with the rest of the dad. Smooth the surface with a wet dough scraper. Tire with staniol. Bake the pate on the bottom oven pan 1 1/2 -1 3/4 hour at 170C. Insert it into the juice to be ready. Allow the pate to cool off under an easy pressure. The pate is turned out of shape, cloudy / scratched off and the pate is cut into slices. Ornament with orange.