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Rustic Lambs And Clams Pate With Cognac Gelee

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Rustic Lambs And Clams Pate With Cognac Gelee

Ingredients

  • 1 pound ground lamb
  • 8 ounces ground pork
  • 6 ounces chicken livers, pulsed several times in a food blender or finely chopped
  • 1/2 small onion, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon ground coriander seed
  • 1/2 teaspoons chopped, fresh thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons cognac
  • 1 large bay leaf
  • 8 ounces portobello mushrooms, scrubbed clean and chopped medium
  • 8 ounces raw clams, rough chopped
  • 4 tablespoons butter
  • 1/4 teaspoon kosher salt or more to taste
  • freshly ground black pepper, to taste
  • 2 teaspoons chopped, fresh thyme
  • 4 tablespoons cognac
  • softened butter, for greasing pan
  • 10 -12 slices of good bacon
  • 1 envelope plain gelatin
  • 1/4 cup cognac
  • 1 3/4 cup beef broth
  • kosher salt and freshly ground black pepper, to taste
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Published 2014-09-09 14:37:12 (2 years ago).

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