Pate de Noel Recipe
I love this Pate De Noel recipe for it brings really positive comments every single time I cook it. This Pate De Noel, when served as a Dessert will always bring cheer to your table. If there is one Canadian dish that is unanimously regarded as the best in flavor, it is this Pate De Noel. Whether you are an amateur cook or a professional chef, I recommend the Pate De Noel for the sheer joy of cooking it.
Ingredients
1 (7-8-pound) turkey
1 (3-pound) roasting chicken
1 1/2-2 pounds veal knuckle
12 cups cold water
4 teaspoons salt
1 sliced onion
1 stalk celery, sliced
1 bay leaf
1 sliced carrot, Few peppercorns
2 cloves
1/8 teaspoon thyme
1 1/2 pounds ground pork
1/2 cup brandy Plain Pastry for 2 double-crust pies
1 tablespoon salt
1/2 teaspoon pepper
1/4 pound mushrooms sliced
1 recipe Flaky Pastry for Pate
1 egg white, unbeaten
1 egg yolk, slightly beaten, plus
2 teaspoons water
Directions
Skin turkey and chicken; reserve skin.Cut meat from bones in large pieces, 1/2 inch thick.
Remove fat, gristle and tendons, and reserve.
Slice meat from veal knuckle into similar-size pieces.
Refrigerate sliced meats.
Pile bones,skin and trimmings in preserving kettle; add cold water and next 8 ingredients.
Bring gently to boil-ing point, and skim off foamy scum that will ap-pear.
Cover, turn heat low and simmer 3â€â€4 hours.
Drain broth into bowl; then return broth to pan alone, and continue simmering, uncovered,until reduced to 4 cups.
Meanwhile pick over bones, and save any cooked meat bits.
Strain reduced broth through cheesecloth, and cool to room temperature.
Blend ground pork with brandy and 1/2 cup broth.
Roll Plain Pastry about 3/16 inch thick.
Line 3-quart oblong, round or oval pan, preferably about 4 inches deep.
(A loose-bottomed pan is ideal if you wish to remove finished pie to platter for serving.) Sprinkle raw sliced meats with 1 tablespoon salt and pepper.
Fill pastry-lined pan to top with alternate layers of dark meat, light meat, ground pork mixture and mushrooms.
Roll Flaky Pastry 3/16 inch thick, and cover pie.
Trim and seal pastry edges with egg white.
Cut 2- or 3 1/2-inch openings in center of pastry lid.
Cut out pastry leaves or triangles, and arrange over vents; you can also braid strips of Flaky Pastry to decorate edge.
Brush top with egg yolk.
If using a spring-form pan, place the pie on a small tray or cupped square of heavy foil.
Bake pie in preheated 400°F. oven 1 1/2 hours; reduce heat to 350°F., and bake 3 1/2 hours.
Cool pate to room temperature,and lift off pastry leaves.Using fun-nel, pour reduced broth through pastry slits until pie is well filled.
Tip pan several times as you pour, so that all spaces between meats are filled.
Refrigerate overnight, and serve cold.
Serves 30.
Note: French Canada's famous Christmas pie, made with turkey, chicken, and various season-ings, can be served all through Christmas week.
It is always served cold, its thick slices encased in firm natural jelly of the meat broth.The pie is completely in pastryâ€â€plain for bottom and sides, especially flaky for top.
It may be served on platter or left in oven-glass casserole or other suitable bake-and-serve dish.
Remove fat, gristle and tendons, and reserve.
Slice meat from veal knuckle into similar-size pieces.
Refrigerate sliced meats.
Pile bones,skin and trimmings in preserving kettle; add cold water and next 8 ingredients.
Bring gently to boil-ing point, and skim off foamy scum that will ap-pear.
Cover, turn heat low and simmer 3â€â€4 hours.
Drain broth into bowl; then return broth to pan alone, and continue simmering, uncovered,until reduced to 4 cups.
Meanwhile pick over bones, and save any cooked meat bits.
Strain reduced broth through cheesecloth, and cool to room temperature.
Blend ground pork with brandy and 1/2 cup broth.
Roll Plain Pastry about 3/16 inch thick.
Line 3-quart oblong, round or oval pan, preferably about 4 inches deep.
(A loose-bottomed pan is ideal if you wish to remove finished pie to platter for serving.) Sprinkle raw sliced meats with 1 tablespoon salt and pepper.
Fill pastry-lined pan to top with alternate layers of dark meat, light meat, ground pork mixture and mushrooms.
Roll Flaky Pastry 3/16 inch thick, and cover pie.
Trim and seal pastry edges with egg white.
Cut 2- or 3 1/2-inch openings in center of pastry lid.
Cut out pastry leaves or triangles, and arrange over vents; you can also braid strips of Flaky Pastry to decorate edge.
Brush top with egg yolk.
If using a spring-form pan, place the pie on a small tray or cupped square of heavy foil.
Bake pie in preheated 400°F. oven 1 1/2 hours; reduce heat to 350°F., and bake 3 1/2 hours.
Cool pate to room temperature,and lift off pastry leaves.Using fun-nel, pour reduced broth through pastry slits until pie is well filled.
Tip pan several times as you pour, so that all spaces between meats are filled.
Refrigerate overnight, and serve cold.
Serves 30.
Note: French Canada's famous Christmas pie, made with turkey, chicken, and various season-ings, can be served all through Christmas week.
It is always served cold, its thick slices encased in firm natural jelly of the meat broth.The pie is completely in pastryâ€â€plain for bottom and sides, especially flaky for top.
It may be served on platter or left in oven-glass casserole or other suitable bake-and-serve dish.
