Pâté De Foie De Mouton
  1. I place everything in dishes with a water bath and cover them with aluminum foil.

  2. To check the cooking, it's best to use a probe: the pâté should reach an internal temperature of 72 to 75 °C.

  3. I let it cool before placing it in the refrigerator.

  4. In the larger terrines, I slice the pâté once cooked, then vacuum seal and freeze them.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥫Pâté

Cuisine🇫🇷French

Occasions👨‍🍳Gourmet🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 2h

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