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Guinea fowl pâté en croute

A beautiful classic preparation of guinea fowl and chicken liver.

Makes 1600g.

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

300
g
chicken livers
3
g
curing salt
4
eggs
100
g
guinea fowl leg
100
g
butter, melted
125
g
whipping cream
100
g
guinea fowl fillet
70
g
whipping cream
100
g
guinea fowl fillet
40
g
pistachios
400
g
puff pastry, sheets
150
g
Lardo di Collonata or Guanciale (Italian cheek bacon), cut in thin slices
as needed
salt and pepper

Scale recipe

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