Snapguide
STEPS
INGREDIENTS
Preheat Alto-Shaam Cook & Hold to 250F (121C)degrees.

Preheat Alto-Shaam Cook & Hold to 250F (121C)degrees.

Line terrine with plastic film.

Line terrine with plastic film.

1/3 oz. of salt.

1/3 oz. of salt.

Sprig of pepper.

Sprig of pepper.

2oz. Of Armagnac.

2oz. Of Armagnac.

Add goose liver to terrine.

Add goose liver to terrine.

Add seasoning.

Add seasoning.

Fill terrine to the top.

Fill terrine to the top.

Add rest of seasoning.

Add rest of seasoning.

3 lbs of goose liver.

3 lbs of goose liver.

Add 2 oz of Armagnac.

Add 2 oz of Armagnac.

Fold over the excess plastic wall lining of the terrine.

Fold over the excess plastic wall lining of the terrine.

Wrap terrine completely with plastic wrap.

Wrap terrine completely with plastic wrap.

Press down on the p\u00e2t\u00e9.

Press down on the pâté.

Cook at 250 degrees.

Cook at 250 degrees.

Check for consistency.

Check for consistency.

Cook for two hours.

Cook for two hours.

Hold at 140F (60C) degrees.

Hold at 140F (60C) degrees.

Check the color.

Check the color.

Cool down in refrigerator.

Cool down in refrigerator.

Slice

Slice

  • 3lbs of goose liver
  • 1.3 oz salt
  • Sprig of pepper
  • 2 oz of Armagnac.