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Andelpat Pate With Pistachios

Cold cuts
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Andelpat Pate With Pistachios

0.5dlPort wine
1Orange juice and must thereto
1Onion finely chopped
1dlPistachio nøddekerner
1tspDried thyme
150gLean bacon in thin slices
2.5dlWhipped cream
400gDuck liver or chicken liver
750gChopped pig småkød

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.