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The Hénaff family farce

The Hénaff family farce

6

Medium

10 mn1 h 30 mn

Ingredients

  • A small glass of lambig (or cognac)
  • 300gr chestnuts
  • A glass of blond grapes
  • 400gr Pâté Hénaff
  • Beautiful poultry

Preparation

  1. Place 400g of cubed Pâté Hénaff in a casserole dish and heat over low heat.
  2. Stir in chestnuts and raisins. Mix well.
  3. Pour in the lambig and flambé.
  4. Stuff the bird.
  5. Add a drizzle of oil, a knob of butter and a dash of pepper.
  6. Bake at thermostat 7 (210°), 1 hour per kg of poultry.
  7. Serve with baby vegetables.

Product used

Pâté Hénaff
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