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Royal pate in goose liver dough with truffle (Entenleberpastete)

Royal pate in goose liver dough with truffle (Entenleberpastete)

Category: Meat dishes
Kitchen: german
Royal pate in goose liver dough with truffle (Entenleberpastete)

Ingredients

FILLING:
Duck (goose) liver 8 pcs medium
Canned truffle tubers 2 pcs or 0.5 small jars
Low-fat veal 250 g
Fresh bacon 250 g
Smoked bacon, diced 50 g
Chopped shallots 2 pcs.
Champignon 6 pcs.
Boiled ham, thinly sliced 50 g
Whipped yolk 1 PC
Gelatin in sheets 4 things
Cognac 2 tbsp. l.
Provencal Herb Blend 1/2 tsp
Chopped parsley 1 tbsp. l.
Low-fat cream 1 tbsp. l.
Madeira 250 ml
Salt and pepper taste
Spices for pate 1 tsp
DOUGH:
Flour 500 g
Egg 1 PC
Cold butter 225 g
Cognac 2 tbsp. l.
Salt 1 tsp
Water 125 ml

Cooking method

  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • The recipe is taken from the amazing book "Germany. Gastronomy." Highly recommended for those interested in unadapted traditional German cuisine. There are a lot of recipes I have exhibited from this book.
  • The French poet Paul Verlaine called King Ludwig II "the only true king of the century." The myths and legends surrounding the life and death of King Ludwig II are still alive today. Why the romantic fairytale king, who is a fanatical builder, unsociable ruler and platonic admirer of Sissi, the wife of the Austrian emperor Franz Joseph, ended his life with his accompanying doctor von Gudden in the waters of Lake Starnberg is still not clear. The king was an excellent swimmer, and therefore the question whether he drowned or was killed still remains unanswered.
  • When Ludwig assumed the succession to the throne at the age of 18 in 1864, Bavaria had 4 million inhabitants. People revered the young king, who loved the music of Richard Wagner and admired the absolute monarchy of the French "Sun King" Louis XIV, considering it the highest form of royal power. But behind the windows the era of Biedermeier and Bismarck was already reigning - a time of industrial growth and faith in technological progress.
  • During 22 years of his reign, he built three castles - Neuschwanstein, Linderhof and Gerrenchiemsee, on which he spent more than 3 million euros in 1883 alone, and which almost led him to personal ruin. (In those days, a family of five, in which both father and mother worked in a factory, had to manage a year equal to about 562 euros per year.) Although Ludwig, with his passion for building, rarely found understanding with the Minister of Finance and Parliament, the people loved his, probably also because his ambitions, far from political, were not worth a drop of the blood of his compatriots on the battlefields, to which other rulers, without hesitation, led their citizens.
  • No matter how subtle and sensitive his taste for poetry and music may be, it is difficult to classify Ludwig II as a rare gourmet, based on the cuisine of that time. Rather, meals at his court, subject to a strict ceremony, were an occasion to demonstrate their power. A wagon train with a servant was supposed to transport absolutely everything necessary for a meal from one castle to another for the restless regent. And even to remote mountain huts. And the cooks had to be ready at any time to prepare and serve a hearty dinner on precious silver, china and luxurious tablecloths.
  • The complete menu included, as evidenced by surviving documents, for example: chicken soup with rice, Dutch Rhine salmon, beef stew with vegetables, lamb chop with Brussels sprouts, pheasant roast, Prussian cake, frozen white currants in champagne, capon noodles and real royal duck liver pate with truffles. The menu always had to fit the place.
  • Everything in the Moroccan house was furnished in Arabic. In Hundinghütte - like a peasant. And the culinary luxury that was observed on the plates was the second thing for Ludwig.
  • In the Munich residence, the kitchen was so far from the "chambers of the august person" that the dishes, as the royal court inspector wrote about the kitchen in 1884, arrived at His Majesty's reception room cold, they had to be reheated and often kept on the reception oven for hours, which is not the best affected their taste.
  • But in his castles, Ludwig decided to keep the path from kitchen to table to a minimum and installed a three-storey dish lift in Neuschwanstein. In Linderhof, on his order, one of the first power plants in Bavaria was built, and the presentation of the first underground car for people - an elevator at the Paris World Exhibition, inspired him to create a "self-assembled tablecloth" so that he could do without servants when serving dishes. The dining table was completely covered on the floor below, set in motion with electricity and headed to the dining room.
  • Preparation
  • Cooking the dough.
  • I made dough from Vernissage (simple biscuit), using the same technology, but replaced half of the vegetable oil with butter. The dough turned out to be luxurious, did not get wet, and very easy to work with.
  • [/ center]
  • Below is the recipe for the dough:
  • - The dough from the ingredients specified in the recipe is made using the puff technology. That is, flour, an egg, water and salt are mixed with brandy, rolled thinly, one third of the oil is spread on the dough and wrapped, then rolled again and the process is repeated twice. The dough is removed in a bag in the refrigerator and left overnight.
  • Making pate
  • - Sprinkle the duck liver with salt, pepper and paste seasoning, stuff with a few pieces of truffle and leave in the refrigerator overnight. I just brushed my whole liver with truffle paste.
  • - The next day, roll the veal and fresh bacon through a meat grinder. Put the smoked finely chopped bacon in a frying pan, add shallots, mushrooms and parsley, stew, season with salt and Provencal herbs and place with the minced meat. Add ham and cognac.
  • - Roll out the dough to a thickness of 4-5 mm and place the dough in a greased elongated mold so that the dough fills the mold completely, leave a part of the dough to cover the top.
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • - Put 1/3 of the minced meat in a mold, flatten and spread half of the duck liver on it, as well as a piece of truffle. Add the next third of the minced meat, and add the liver and truffle pieces to it. Cover the top with the remaining minced meat.
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • (To simulate a whole truffle, I took oyster mushrooms, beat off, salted and, pressing down, fried them with a saucer over high heat from two sides, then generously greased them with truffle mass.)
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • - Form a lid from the remaining dough and place on the pate. Pin the edges and cut a small hole in the middle. Brush the top with yolk and cream and bake in an oven preheated to 170 degrees for about an hour and a half. (I baked for 2 hours, I checked the temperature of the minced meat with a thermometer.) I advise you to prudently cover the pâté on top with a non-stick mat so that it does not burn out during such a long baking time.
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • - Let the pate cool in the mold, soak the gelatin in cold water for 5 minutes, heat the Madeira, pour the soaked gelatin into it. Stir until the gelatin is completely dissolved. Pour some of the Madeira into the hole in the pate, the rest into a flat shape or curly molds.
  • I do not advise you to take out the pate immediately from the mold, since the liquid, not absorbed, can open the walls and spill out.
  • Royal pate in goose liver dough with truffle (Entenleberpastete)
  • - Cut the resulting jelly into cubes and serve with the pate.

Note

Just in case, I advise you to lay the form with paper and sprinkle with oil so that such a colossal work does not disappear, and the pate does not get stuck in the form.
The taste is interesting, very delicious, like French minced pâtés. The liver inside is incredibly tender and very fragrant.

Oktyabrinka
what a beauty, but how delicious, thanks for the recipe, so festive, while bookmarking, but I will definitely try to do it
Ikra
Rada-dms, I have a long-standing weakness for pate. Yours is excellent both in execution and in recipe. And also ...I feel so sorry for this unfortunate Ludwig. He was a handsome man, a real prince!
Mikhaska
Olenka! A colossal recipe! I can imagine what hard work you did to show it!
I love to read about Ludwig of Bavaria! An interesting and controversial figure against the background of other German rulers! Romatic and tragic at the same time.
The recipe is truly royal! And you performed it brilliantly!
I'm amazed! Thanks for the pleasure!
Vasilica
Ikra I lost my crown offline, at least they found our own.

Rada-dms, to be honest, I could not read the composition to the end, firstly, profuse salivation began, and secondly, the pictures are too beautiful - it is impossible to tear yourself away!
Rada-dms
Vasilica, what is there to read, you have to try it, very original! I have been hatching this idea in the dough for a long time, it turns out very interesting with the dough, and you can make your favorite filling.
Thanks for appreciating!
I tried very, very hard, but there is no limit to perfection, I will continue to exploit this idea!
Rada-dms
Quote: Ikra

Rada-dms, I have a long-standing weakness for pate. Yours is excellent both in execution and in recipe. And also ... I feel so sorry for this unfortunate Ludwig. He was a handsome man, a real prince!
Yes, some recipes I come across are directly sentimental, then I sob over crayfish and eels, then I am imbued with the fate of Ludwig! honestly, no humor!
And the crown, Irish, is yours, I saved it and embellished it with black pearls !!!
Thank you for your interest and participation!
Rada-dms
Mikhaska, oh, I fiddled with him! More to print than to do, since I checked the ingredients five times !!
Ira! You are a man of great soul, and therefore your reviews are generous with praise! I will try to match, only this is difficult to achieve!
Rada-dms
TS06101964, Tanya! Make the filling what you like, cook it there faster! Thanks for your interest in the recipe and support!
vedmacck
Wow! Beautifully incredible!
I love pate. All sorts of different I will definitely prepare such an unusual thing (without truffles, of course, alas)
Irina Dolars
Glad, impressive! As always, incomparable! Informative!
Rich dish! Royally!
Bul
Rada-dms, I don’t even know what to write! I have no words! As always, you are on top! What is not a recipe is a work of art! Such a beautiful presentation!
Very interesting to read! And it's better not to look at the pictures, I wanted to eat again!
Loksa
What words? No words can convey delight! everything is given out the most delicious today. I'm already in a culinary stupor
Anna1957
But what is this going on? I’m working. I don’t have time to read the text yet, but the pictures are impressive
NataliARH
Oh, yes, the girl is red! Oh yes, the needlewoman! Immediately you can see the good fellow, not sitting uselessly, she taught the bread maker how to bake a crown
Yutan
Oh! It's a pity to ruin such beauty! This is a masterpiece !!! Thank you! I drag them into my hole, I will collect the components, then I will do it. Delicious, probably!
Rada-dms
Anna1957, Anya, thank you very much for supporting the recipe!

I will correct, I will not exhibit more at night!

Rada-dms
Quote: Yutan

Oh! It's a pity to ruin such beauty!
This is a true observation - I walked around for several minutes with a raised knife!
That's how you do it, do it, then hop, and it's empty!
I would love to paint pictures, but there is no talent, only a vision! And I want to fly, and I want to fly!

Thank you very much for your attention! The pate is interesting in taste, but due to the addition of wine it may seem somewhat unusual!
Rada-dms
Bul, Loksa, girls, how grateful I am to you all and support - I love everyone!
Mikhaska
Quote: Rada-dms
I would love to paint pictures,
Modesty and self-absorption are inherent in true talent (like - self-blame!) ... Your photos are the essence, pictures, only executed by means of modern means of self-expression!
You can't say more! And show off too! You are gold and a great artist!
Hold on Raduska! Summer is coming soon!
vedmacck
Quote: Rada-dms
I would love to paint pictures, but there is no talent, only a vision!
Duc STE is the most important thing! Vision!

Anecdote about abstract artists. There are two of them and one complains to the other:
-You know, I have a problem: the client asked to change the color of the eyes.
-What is the problem? Change!
- I don’t remember where I painted my eyes ...


In general, it turned out very picturesquely. And pate and photo

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