Paté petit Alain (Grandma Boess’s)

Paté petit Alain (Grandma Boess’s)

Shopping:

500 g streaky bacon, 250 g chicken or pork liver, 250 g chicken breast (or a multiple of this, but always half bacon and a quarter chicken + a quarter liver). A table spoon of cornstarch, a clove of garlic, an onion, an egg, a glass of port, 12 g salt per kilo, pepper, nutmeg.

Method:

Grind the bacon and the liver in a meat mincer, then cut the chicken into very small pieces. Mix the meat with a chopped onion, the garlic, the egg, the port and the spices.

1. Au bain-marie in the oven: line a pâté tin with smoked bacon and fill it with the mixture. 30 minutes at 250 degrees, then 1.5 hours at 180 degrees in a water bath.

2. Weck pot: for 8 x 500 g jars you need to prepare 3 kilos in total (1.5 kilos of bacon, 750 g of chicken breast and 750 g of liver), of course also 2 eggs, 1.5 glass of port and 2 onions. Put the mixture in the Weck jars, but clean the rims well with water. Fill the Weck cooker three quarters with water, so the jars stand above it. 3 hours at 100 degrees.