Foie gras pate

Step-by-step preparation

Cooking time: 3 hr 50 mins

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Comments on the recipe

Shura

12.08.2023

4.8

Tancha, you have so many interesting recipes, it’s a pity that they went unnoticed, this one just amazed me, the pate looks so beautiful, the sour cream stains made a wonderful transformation and a simple pate turned into a festive one, I’ll definitely make it, all the products included in it even on their own they are very tasty, but in this version they are many times more delicious, thank you very much for such an amazing recipe, I really liked it, I will implement it in my kitchen!

Malinshi

12.08.2023

4.6

Wow! It really looks very beautiful! Special thanks for the detailed instructions with photos!) I really like that the pate is made with chicken fillet and vegetables, because chicken is very rich in protein, and it’s not even worth talking about the benefits of vegetables)))) Today I’ll go, buy some groceries and I’ll definitely try to cook this pate tomorrow , I think it will be perfect for tomorrow’s holiday table!)))

Natalia

12.08.2023

5

It's a pity to use good meat for pate :)). In original French cuisine, “foie gras” is the liver of a specially fattened goose, but in our country the recipe will be called “a la foie gras”. Directly following the recipe, I had the following questions: why are the carrots cut coarsely, they will not stew so well?! Is this done to make work easier and not cut finely? I do it a little differently, I stew vegetables and meat separately. In my opinion, for vegetables, stewing for 60 minutes is a very long time, the beneficial vitamins will be lost. The fact that there is finely grated cheese on top is just great; when baking, I always try to make a cheese crust.

Oksana

12.08.2023

4.6

This is the first time I’ve come across “foie gras” made from chicken breasts and liver, I have to try it. And the vegetables, it seems to me, are cut normally, they are stewed together with the meat, so they are a little larger. First the question arose: should I add water? But then I realized that the butter would melt and the vegetables would give juice. It is better to take wider utensils for baking. And I know how to make a drawing, pour sour cream and zigzag with your finger several times, it doesn’t work out so beautifully with a spoon))

Marina Ledoux

12.08.2023

5

How I, basically an experienced cook, didn’t see the mistake, I don’t know. I did everything as written and, in principle, at the preliminary stage everything was tasty and beautiful.... But how could it all be set to cook at 220 degrees and even for 40 minutes.!!!!!!!! ..... In general, coal..... It's a pity that the products have been translated..... Why such a high temperature???? Of course, I thought about it later..... But as they say, a lesson has been learned from this.