Pâté en Pot (Pâté en pot)
Overview
Pâté en pot is a thick, rich soup from Martinique made with the offal of goat, lamb or mutton. The tripe, feet, heart and liver are cleaned carefully with lime, then simmered for a long time with onion, garlic, cives, thyme and bois d'Inde leaves until very tender. Everything is chopped into small pieces and returned to the pot with diced carrot, turnip, potato, pumpkin, leek and green beans. Towards the end the soup is flavoured with capers and a glass of white wine, and some cooks add a splash of rum or a little Colombo spice. It is fragrant, thick and deeply savoury, and it is served piping hot in small bowls.
History
Pâté en pot is one of the great festive dishes of Martinique. It is traditionally served at weddings, baptisms and first communions, and at other big family gatherings. Its preparation takes many hours, from cleaning the offal to chopping every vegetable very finely, which is probably why it never became an everyday soup and remains a dish for big occasions. Families often share the work the day before the celebration, and cooks practise it so as not to miss on the big day.
Main ingredients
Lamb offal, carrot, turnip, green beans, capers, white wine. The soup is built on thick lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Lamb soups · Tripe and offal soups
Recipe
Method
- 11 h 30 min
Blanch the offal, rinse it and simmer with the onion, garlic and herbs in 3 l water for 1 hour 30 minutes.
- 2
Lift out the meat, chop it finely and strain the broth.
- 330 min
Return the meat to the broth with the carrots, turnips, potatoes and pumpkin and simmer for 30 minutes.
- 420 min
Add the leek, green beans, capers and wine and cook for 20 minutes more, until thick.
- 5
Season with salt, pepper and Colombo and serve very hot.
- ✓
Serve. About 3h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
