Pate Maison

* Exported from MasterCook *

PATE MAISON

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Chicken, livers
1 lb Pork, butt, cubed
1/2 lb Fatback
1 tb Peppercorns, whole
1 t Pepper, cracked
1 d Salt
1 t Truffles, sliced
1 tb Brandy, peach
Onions, pickled
Cornichons (gherkins)

Line a terrine with pork fat, sliced thinly.

Grind the pork and remaining pork fat coarsely.
Then grind the pork and pork fat with the chicken
livers, more finely this time.

Put the ground pork in a bowl and toss with whole
peppercorns, pepper, salt, truffles and brandy. Pack
the mixture into the terrine and top with foil and a
lid.

Put the terrine in a baking pan and add water to
come halfway up the sides.

Bake in a 350 F oven for 2 1/2 to 3 hours or
until accumulating fat is clear, not pink.

Remove the lid and weight the terrine while it
cools. Refrigerate overnight.

Unmold and serve in thin slices with pickled
onions and cornichons (gherkins.)

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Pierre Lacoste, Maison Pierre,
Restaurant, New Orleans



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