Member recipes are not tested in the GoodFood kitchen.
Czech Christmas Shells
- Preparation and cooking time
- Total time
- More effort
- Serves 10
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
- STEP 1Boil the pork without salt until cooked - around 1 hour for a kg. Remove from the liquid and chop the meat up.
- STEP 2Add the chicken livers to the liquid and cook through. Remove from the stock.
- STEP 3Make a roux with the butter and flour, and then add the liquid stock - sufficient to make a thick sauce.
- STEP 4Chop up the livers, meat and anchovies keeping the mix relatively coarse.
- STEP 5Once the sauce is cold, add the 4 egg yolks and stir them through thoroughly.
- STEP 6Add the meat and anchovies to the sauce, together with the lemon juice.
- STEP 7Add white wine, salt and pepper to taste.
- STEP 8Leave overnight, and readjust the seasoning as required.
- STEP 9Take 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.
- STEP 10Finish 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.