Recipe Green pepper liver pâté
Preparation time:
1h
Heat treatment time:
3h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Per 6 terrine di 500g
Preparation
- Chop the meats with a large holes grid.
- Stir in the pepper grains and all the other ingredients, then mix everything well (by hand it's better).
- Pour the pâté recipe into the terrines and tamp well to hunt air as much as possible.
- Place the terrines in the sterilizer and widely cover them with water then immediately proceed to the heat treatment for 3 hours at 100 ° C.
- Let cool in the water.
