CONFRERIE DES CHEVALIERS DU PÂTE DE FOIE DE BRIARE (BROTHERHOOD OF THE KNIGHTS OF BRIARE PATE DE FOIE – PORK LIVER PATE)

History :

The Brotherhood was founded in 1973 on the occasion of the Briare Pâté Fair and the Exhibition-Fair. There was an opportunity for a gastronomic event. Springtime is ideal for picnics, fishing and hunting parties and country walks and during these activities you can enjoy the aromas and flavours of local delicacies such as pâté de foie (liver pâté) and pâté de campagne (country pâté).

Purpose:

Raising awareness and appreciation of the flavours and subtleties of local pâtés, organising a national competition for enhancing the reputation of Briare and its region.

Events :

Chapter Meeting in the spring with national competition awards ceremony.The Chef's recipe (Bernard Auger)

The Chef's recipe (Bernard Auger):

To make a good pâté de foie, you need to select good quality white pig fat, fine grained light-coloured pig livers, premium quality eggs, perfectly fresh milk, salt, pepper, spices, onion, garlic and parsley (optional).
Blanche the fat.
Boil the milk.
Mince the livers. Add seasoning and spices, the eggs, the minced fat and the boiling milk. Mix well.
Place in a terrine dish.
Place in a bain-marie in a hot oven then lower the temperature.
Leave to cook for about 3 hours and add some premium quality meat juice.