Still known for its taste, it is composed of partridge or duck, foie gras, truffles, and subtle spice. The best cooks offer it on the menu, especially during the game season. To taste in a crust or in the form of a terrine.
Table of Contents
Ingredients list for the Pate of Chartres Recipe
- Half a lobe of fresh raw foie gras
- 300 g of veal
- 300 g of fresh pork
- 200 g chicken livers
- 4 partridges and offals
- 200 g of Bard
- A handful of shelled pistachios
- Salt, Pepper, Spices
- 3 cl Cognac, Porto 3 cl
- 3 cl scent of game made with the carcasses of partridges.
Pie dough for Pâté of Chartres:
- 500g flour
- 200g butter
- 10g salt
- 20cl of water
- 2 egg yolks
Directions
– Take four partridges for the plain of Beauce (any partridge will do the trick, as we assume everyone is not in France), killed four days ago.
– After being plucked, singed, and gutted, open their back. Prick the fillets with bacon bard (this is known as “shooting the partridges”).
– Sprinkle the inside with farce stuffing made up of pork, veal, and chicken livers, offal of game, and pistachio previously set in a marinade with cognac and port wine and spices (at a rate of one third each). We must then keep half of the stuffing for further pieces of foie gras and truffles.
– Make a good stiff dough with butter. Spread it on the table in a large well lowering ronde. At the center drops a farce bed. Lay partridges on the farce by closing all the gaps.
– Lift the dough all around, taking care not to leave any empty space. Before welding the lid, put on quite a bit of butter and a piece of laurier. Pinch all around.
– Golden whilehe egg without forgetting to put a little aluminum chimney for the cooking vapor to be released and bake at 180 degrees for about 2:15.
Bon appetite!
French Pate de Chartre Recipe
by eatwell101
Yield: 6servings
Prep Time: 60 min
Cook Time: 135 min
French pate de Chartres: A Mix of Foie Gras, Partridges, Chicken liver, Pork and Veal.
Ingredients
- Half a lobe of fresh raw foie gras
- 300 g of veal
- 300 g of fresh pork
- 200 g chicken livers
- 4 partridges and offals
- 200 g of Bard
- A handful of shelled pistachios
- Salt, Pepper, Spices
- 3 cl Cognac, Porto 3 cl
- 3 cl scent of game made with the carcasses of partridges.
- ==Pie dough for Pâté of Chartres:
- 500g flour
- 200g butter
- 10g salt
- 20cl of water
- 2 egg yolks
Instructions
- Take four partridges for the plain of Beauce (any partridge will do the trick, as we assume everyone is not in France), killed four days ago.
- After being plucked, singed, and gutted, open their back. Prick the fillets with bacon bard (this is known as "shooting the partridges").
- Sprinkle the inside with farce stuffing made up of pork, veal, and chicken livers, offal of game, and pistachio previously set in a marinade with cognac and port wine and spices (at a rate of one third each). We must then keep half of the stuffing for further pieces of foie gras and truffles.
- Make a good stiff dough with butter. Spread it on the table in a large well lowering ronde. At the center drops a farce bed. Lay partridges on the farce by closing all the gaps.
- Lift the dough all around, taking care not to leave any empty space. Before welding the lid, put on quite a bit of butter and a piece of laurier. Pinch all around.
- Golden whilehe egg without forgetting to put a little aluminum chimney for the cooking vapor to be released and bake at 180 degrees for about 2:15.
- Bon appetite!
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
