MAGIMIX Ma Cuisine C 3200, User Manual

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1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in
hot water.
2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal
blade.
3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6
times. 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 thin
strips, 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 in
it 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 pâté
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 10 min 10 min 10 min 10 min
BAKING 2 hr 2 hr 2½ hr 2½ hr
EQUIPMENT: TERRINE
Pork
250g 500g 750g 1kg
Chicken livers
125g 250g 375g 500g
Veal escalopes
60g 125g 190g 250g
Eggs
1 1 2 3
Cognac
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Pork caul* (optional)
1 1 1 1
Fresh thyme and bay leaves
Salt & pepper