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300 GRAM LARD
300 GRAM MINCED
PORK
300 GRAM PORK LIVER
1 CUP WHITE WINE
1 ONION, chopped
HANDFUL JUNIPER BERRIES
2 CLOVES OF GARLIC, mashed
200 GRAM BACON, sliced
75 GRAM WALNUTS, chopped
2 EGGS
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- 100 GRAM EEL, cut in pieces
- 25 GRAM BUTTER
- 65 GRAM FLOUR
- 1/2 CUP FISH STOCK
- 75 GRAM BREADCRUMBS
- 1 TSP TARRAGON, chopped
- RIND OF 1/4 LEMON
- 1 EGG WHITE
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Grind meat, lard and liver
together with the eggs and the wine in a food processor. Mix all the ingredients, except the bacon,
and add 1 teaspoon of salt. Arrange the bacon slices on the bottom and edges of a cake- or
pâté mold. Put the
meat mixture in and put some slices of bacon on top. Bake one and a
half hour at 175 degrees Celsius.
Put a weight on top (can of beans for instance) and allow it to cool
down overnight.
See also delicious recipes for
regular
pâté,
pâté from Maastricht,
pâté de Paques and
liver pâté.
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Melt the butter and
add 25 gram flour; heat slowly for three minutes whilst stirring.
Add the fish stock and bring this to the boil, keep stirring. Switch
off the heat and add the eel, the lemon rind and the
tarragon and
salt to taste. Allow the mixture to cool down. Form 4 croquette
shapes. Take out three plates, put bread crumbs in one, remaining
flour in the other and egg white in the third. Roll each croquette
through flour, then through egg white and finally through bread
crumbs. Put them back into the fridge for 1 hour. Deep fry until
golden brown, approximately 4 minutes.
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