Pithiviers’ specialty, known as “wimps block,” originated in the sixteenth century, during the era of religious wars. This pate is made of larks. Traditionnally, these little birds were attracted by some shinning little mirror pieces on the ground and then caught in a net set up by hunters in the north-east area of Orléan called the Gatinais.Photo credit: © Eatwell101.com
Level of difficulty: Easy
Preparation: 45 min
Baking: 1 h 15 min
Ingredients: French Country Pate Recipe
for 8 people
- 8 / 10 Larks
- 200 g of truffled foie gras
- 500 g of stuffing
- 3 shallots
- 800 g puff pastry
- 1 egg
- 50 cl of chicken broth
- 5 cl port
- salt, thyme, bay
Direction
- Preheat oven to 180 ° C.
- Bone the birds.
- Marinate the larks one night long with a porto wine, thyme and bay leaf.
- Stir-fried livers and intestines.
- Fry the shallots.
- Crush livers and intestines, incorporate with the shallots to the stuffing.
- Adjust the seasoning.
- Stuff modestly larks and truffled foie gras stuffing.
- Make a square with the lower third of the dough.
- Spread a layer of stuffing, arrange the larks, and cover with the remaining stuffing.
- Close with a second crust.
- Solder the two crusts around.
- Brush with egg and bake in a hot oven for 1 hour and 15 minutes.
- Remove from oven, pour the chimney the smell of poultry.
Let cool before serving.
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French Country Pate Recipe
easy and tasty French country pate recipe.
Ingredients
- 8 / 10 Larks
- 200 g of truffled foie gras
- 500 g of stuffing
- 3 shallots
- 800 g puff pastry
- 1 egg
- 50 cl of chicken broth
- 5 cl port
- salt, thyme, bay
Instructions
- Preheat oven to 180 ° C.
- Bone the birds.
- Marinate the larks one night long with a porto wine, thyme and bay leaf.
- Stir-fried livers and intestines.
- Fry the shallots.
- Crush livers and intestines, incorporate with the shallots to the stuffing.
- Adjust the seasoning.
- Stuff modestly larks and truffled foie gras stuffing.
- Make a square with the lower third of the dough.
- Spread a layer of stuffing, arrange the larks, and cover with the remaining stuffing.
- Close with a second crust.
- Solder the two crusts around.
- Brush with egg and bake in a hot oven for 1 hour and 15 minutes.
- Remove from oven, pour the chimney the smell of poultry.
- Let cool before serving.
Nutrition
Nutrition information for this recipe.
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