P té en cro te mixture.
500 grams of hard lard.
500 grams of turkey breast.
500 grams of duck meat.
500 g veal.
250 grams of cooked sweet bread.
250 g onion.
50 grams of garlic.
1 liter of white wine.
10 grams of nitrite per kilogram.
4 grams per kilogram of allspice powder.
2 grams of ground white pepper per kilogram.
50 g of green pistachios.
350 g raw foie gras.
1 kg of puff pastry.
1 egg yolk for the egg mixture.
Lard puff pastry
1 kg t55300 g of lard powder.
30 cl of warm water.
17 grams of fine salt per kilogram.
1 liter of melted jelly.
Procedure
Pie batter. Chop the fat along with the onion and medium garlic.
Cut the turkey breast, duck, veal, and sweet bread into thin strips and toss well with the chopped fat.
Season with salt, pepper and spices.
Add pistachios.
Add the white wine.
Place in the refrigerator for 24 hours.
Lard. Puff pastry Mix all the ingredients. Place in the refrigerator for 24 hours.
Preheat the oven.
To 220°C, roll out the puff pastry to a thickness of 5 mm.
Half of the meat is placed on the first layer, followed by raw foie gras.
Add the other half of the meat. Close with a puff pastry lid (sticky water).
Make two chimneys.
Brush with egg yolks. Bake at 200°C for 45 minutes, then 180°C for 15 minutes.
Go through the chimney and fill it with lukewarm jelly.
Gérard Goetz's suggestionI'm a supporter of dough lard because of me.
It was observed that it held up better. On the other hand, before pouring the jelly, if there are holes in the dough, I will seal it with butter. The grilled meat sauce should sit for a long time before cutting it and eating it.
Gérard Goetz isA chef's innkeeper in Fouday, Lower Rhine, in his book he discovers the typical products and iconic dishes of his region through more than a hundred recipes.