Chicken pate with cream
4 servings
30 minutes
Chicken pâté with cream is a refined dish of French cuisine that combines tenderness and exquisite flavor. Its roots trace back to the culinary traditions of France, where pâtés became a symbol of gastronomic luxury. The snowy cream adds airiness to the texture while spices deepen the flavor. This dish is perfect for a morning breakfast on crispy baguette or as an exquisite appetizer on a festive table. The pâté is served chilled, accompanied by fresh tomatoes that highlight its creamy softness. Preparation requires patience and attention to detail, but the result is worth it: a tender, aromatic pâté that reveals all facets of French gastronomy.
1
Remove the skin and fat from the chicken breasts.
2
Make the minced meat by passing it through a meat grinder twice. Transfer the minced meat to a bowl and pour in ice-cold water. Then add the whipped egg whites and chilled cream. Mix well and add spices.
- Chicken breast: 4 pieces
- Egg white: 3 pieces
- Cream: 250 ml
- Spices: to taste
3
Transfer the mass to a clay pot, cover it with oiled parchment, and seal it with foil on top.
4
Place the pot in a saucepan with hot water and cook in the oven at 150 degrees for 40 minutes until thickened.
5
Cool down, remove from the pot, and slice. Serve with fresh tomatoes.
