Czech Christmas Shells
Member recipe by robochoc
We always start our Czech Christmas meal on the 24th December with this delicious warm pate. They are called SHELLS or in Czech MUSLE because they are served in scallop shells together with warm bread rolls. The mix can be prepared well in advance and frozen.
- SHELL FILLING
- 500g chicken livers
- 1.2kg lean pork (shoulder or leg)
- 2 tins of anchovy filets
- 120g unsalted butter
- 4 tbsp plain flour
- 4 large egg yolks
- Juice from half a lemon
- 200ml dry white wine
- SHELL OR RAMEKIN COATING
- Unsalted butter
- Dried breadcrumbs
- Boil the pork without salt until cooked - around 1 hour for a kg. Remove from the liquid and chop the meat up.
- Add the chicken livers to the liquid and cook through. Remove from the stock.
- Make a roux with the butter and flour, and then add the liquid stock - sufficient to make a thick sauce.
- Chop up the livers, meat and anchovies keeping the mix relatively coarse.
- Once the sauce is cold, add the 4 egg yolks and stir them through thoroughly.
- Add the meat and anchovies to the sauce, together with the lemon juice. Add white wine, salt and pepper to taste.
- Leave overnight, and readjust the seasoning as required.
- Take the scallop shells (or ramekins if using these), and butter them thoroughly. Cover the buttered surface with dried breadcrumbs before filling the shells with a generous amount of the pate mix.
- Finish with a small knob of butter, then place on baking sheets into the oven, 220C / fan 200C / gas 7, for 15 to 20 minutes. Serve immediately.