Author: Bob and Robin Young

Source: Mathieu Choux, Le Café de Paris, Boise

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Grind the pork, pork back fat, chicken livers, shallots, garlic, salt and pepper in a meat grinder. Thoroughly mix to combine. Set aside.

2

In a separate bowl, mix together the eggs, milk, cornstarch and heavy cream.

3

Mix both mixtures together. Wrap in plastic wrap and then put in a rectangular mold. Put the molds in a pan at least 2" deep. Fill up the pan with water and then put the pan in the oven at 350ºF. It is cooked when a knife stuck in the middle come out and feels hot to the lip. Usually around 45 minutes for an 8" long pate.

4

Take out of the oven. Make or buy chicken bouillon, add gelatine leaves (15 per quart) Remove gently the plastic wrap. Pour chicken bouillon on pâté, refrigerate overnight.