Brush a 1-liter pate with oil and spread out the thin slices of ham. Finely dice shallots and sauté in 30 g butter until translucent. Clean mushrooms and sauté in 20 g butter until liquid is completely evaporated.
Cut ham into cubes and grind with a hand blender. Mix the whipped cream with the hand blender into the ham puree. Stir mustard, cognac, shallot cubes and nutmeg (crushed) green pepper into the mixture. Cut Katenschinken into very fine cubes and fold in together with the mushrooms last. Pour the mixture into the mold and press firmly so that no air pockets remain. Put the pâté in the refrigerator for 24 hours.
Garnish with pickles (cornichons, cress, etc.).
Tips: Pretty Entrée
* Madame Favre
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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