Ingredients
- 100 g veal tongue, cured
- 200 g duck liver
- 100 g cooked ham
- 60 g morels
- 1 tbsp butter
- 40 ml Madeira liqueur wine
- 500 g sausage meat
- 1 handful spinach
- 2 stalks sage
- 1 roll of puff pastry
- 1 egg yolk
- Salt
Instructions
- Cut the tongue, liver and ham into strips. Rinse, clean and chop the morels. Sauté briefly in hot butter. Deglaze with the Madeira liqueur wine, reduce and leave to cool. Mix into the sausage meat.
- Rinse and clean the spinach and blanch briefly in salted water. Rinse and pat dry. Pluck the sage leaves.
- Preheat the oven to 200°C top and bottom heat.
- Spread out the puff pastry. Cover the bottom third with the spinach and spread with sausage meat. Top with sage, tongue, liver and ham. Cover with the remaining sausage meat and fold in the puff pastry. Press the edges together well.
- Place the pâté on a baking tray lined with baking paper and brush with egg yolk. Prick the pastry a few times with the tip of a knife and bake in the oven for about 40 minutes until golden brown. Serve cut into slices.
