MAGIMIX C 3200 User Manual
Also see for Ma Cuisine C 3200: ManualInstructions for use and recipesManualInstructions for useUser guide
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Contents
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721. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it inhot water.2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metalblade.3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6times. The meat should not be too finely minced.4. Squeeze out the caul fat and line the terrine with it.5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thinstrips, and scatter with thyme. Repeat this process, ending with the final third.6. Decorate with a few bay leaves and sprigs of thyme.7. Pour some water into the oven’s drip tray (or another dish), place the terrine init and cook in the oven for the time indicated in the table.8. Allow to cool, then transfer to the fridge.Chef’s tip: serve with toasted country loaf and gherkins.Country pâtéSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200/PatissierPREPARATION 10 min 10 min 10 min 10 minBAKING 2 hr 2 hr 2½ hr 2½ hrEQUIPMENT: TERRINEPork 250g 500g 750g 1kgChicken livers 125g 250g 375g 500gVeal escalopes 60g 125g 190g 250gEggs 1 1 2 3Cognac 1 tbsp 2 tbsp 3 tbsp 4 tbspPork caul* (optional) 1 1 1 1Fresh thyme and bay leavesSalt & pepper |
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