French Pate

* Exported from MasterCook *

FRENCH PATE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Veal, shoulder, cubed
1 lb Pork, shoulder, cubed
1 lb Chicken, livers
2 ea Duck, breasts, cut in
-- strips, chicken breasts
-- may be substituted
2 c Wine, white
6 ea Bay leaves
1 t Rosemary
1 t Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Salt (to taste)
Pepper (to taste)
1 tb Allspice
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy

Put the meat in a bowl and add wine, bay leaves,
and 1 teaspoon of thyme. Let the mixture marinate in
the refrigerator for 2 days.

Line a terrine with the pork fat.

Grind up the meats (except the duck) and toss in
a bowl with salt, pepper, allspice, and 2 teaspoons
thyme, flour, eggs, and brandy.

Pack half of the mixture into the lined terrine.

Add the duck breasts and fat strips, then cover
with the remaining forcemeat.

Cover 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.

Bake at 280 F for 2 to 3 hours or until the
juices are clear.

Remove lid and cool.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant,
New Orleans



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