PATE A LA ESCU

For some reason, lately I'm exploring french cooking more the ever before, so the pate is one of my favourites.

Being blessed to have a multi cultural circle of friends and family, always when I cook I am trying to accommodate everyone, so for the last party we've hosted,

I prepared this pork less pate .

Ingredients :

1/2 lb ground turkey

1/2 lb ground veal

1/2 lb chicken livers

6 eggs

4 scallions

4 tbs of sour cream

1/2 bunch of chopped dill

4 tbs of Dijon mustard

1/2 pan frozen pastry sheet

poppy seeds

salt and pepper

In a skillet add a little butter and saute the chicken livers with the chopped scallions for approximately 8 minutes.

Put them aside to cool of for 10 minutes ,and on the same time boil 3 eggs .

After the eggs are boiled , peel them off and finely chop them.

Chop the chicken livers as well.

Beat up 2 eggs, incorporating the sour cream and the finely chopped dill .

In a mixing bowl add : the ground meats, chicken livers with scallion and finely chopped eggs.

Mix all together, adding the eggs and sour cream mixture, add salt and pepper.

Cover the bowl and refrigerate for 1/ hour.

Heat up your oven at 28o degrees.

Flour the pastry sheet and add the filling for the pate.

Wrap the meat with the pastry sheet, closing the ends.

Brush the loaf all over with a little melted butter, then wrap it up with aluminum foil very tight.

Let it bake for 1 hr, the remove it from the oven, open up the foil, and brush

the loaf with the egg yolk of the last egg.

Sprinkle with poppy seeds and bake for 20 more minutes.

Remove the pate from the oven and let it rest.

Can be served while is still hot with mustard and cornichon, or refrigerate it and have it the day after.

I did prepare a little Dijonaise sauce for my pate mixing 2 tbs of Dijon mustard with a cup of Mayo and 2 tbs of white wine.

a great complement for this pate is Lambrusco wine, try the "Vecchia Modena" produced by Cleto Chiarli in Emilia Romagna.

This wine has a slight fizz, has tones of sweetness and finishes dry and crisp.

Enjoy your pate and feel free to post your comments on my blog.