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French pate
Artist: _ Yield: 4
Categories: Appetizers, Creole & Cajun, Exotic, French, From Restaurants, New Orleans, North American, Pates, Southern, Terrines / Mousses & Pates, Western European Rating: 0
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Ingredients:
2 lbsVeal, shoulder, cubed
1 lbsPork, shoulder, cubed
1 lbsChicken, livers
2 eachDuck, breasts, cut in
-- strips, chicken breasts
-- may be substituted
2 cupWine, white
6 eachBay leaves
1 tspRosemary
1 tspThyme
1/4 lbsFatback, thinly sliced
3/4 lbsFatback, cubed
Salt (to taste)
Pepper (to taste)
1 tbspAllspice
2 tspThyme
1/3 cupFlour
2 largeEggs
2 ozBrandy
Procedures:
1Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme.
2Let the mixture marinate in the refrigerator for 2 days.
3Line a terrine with the pork fat.
4Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.
5Pack half of the mixture into the lined terrine.
6Add the duck breasts and fat strips, then cover with the remaining forcemeat.
7Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
8Bake at 280°F for 2 to 3 hours or until the juices are clear.
9Remove lid and cool.