1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/鶏レバーのパテrich600338<blockquote class="wp-embedded-content" data-secret="aomHPa76r5"><a href="https://marcwiner.com/ja/tori-reba-no-pate/">鶏レバーのパテ</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/tori-reba-no-pate/embed/#?secret=aomHPa76r5" width="600" height="338" title="“鶏レバーのパテ” — Marc Winer" data-secret="aomHPa76r5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/11/pate-de-foie-de-volaille-en-tete-750x1000.jpg600800食前酒のおともに薄切りのパンに塗っても、前菜として出しても、おいしい鶏レバーのパテは誰からも喜ばれます。なめらかな口当たりと濃厚な味わいで、お祝いの食卓にも、ちょっと贅沢な食前酒のひとときにもよく合います。作り方は簡単ですが、火を通す前にひと晩寝かせるため時間がかかり、丁寧な作業も求められます。瓶を殺菌しておけば、家族や友人と囲む食卓のためにストックしておけます。https://marcwiner.com/ja/tori-reba-no-pate/ja鶏レバーのパテフランス料理テリーヌ115240107510個分（350gのテリーヌ容器）1.2 kg 鶏レバー1.2 kg 豚バラ肉100 g 鴨の脂7 g こしょう30 g 塩5 g 砂糖2 g にんにく (乾燥)5 g ラブレー・スパイス15 ml メイクイルー3 卵2 玉ねぎ (中サイズ)13https://marcwiner.com/wp-content/uploads/2026/11/pate-de-foie-de-volaille-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400