Pate En Croute Recipe

Roll about three-fourths of pastry on a lightly floured surface into a 14- x 9-inch rectangle.
Lightly grease bottom and sides of an 8- x 4- x 3-inch loafpan with removable sides.
Carefully fit rectangle of pastry into loafpan, gently pressing against bottom and sides of pan so that pastry is an even thickness.
Trim excess pastry so that it is even with the top of the pan, and reserve scraps.
Combine meat, onion, garlic, brandy, eggs, and seasonings, mixing well.
Spoon meat mixture into pastry-lined pan, pressing with the back of a spoon to firmly pack mixture.
Roll half of remaining pastry to 1/4-inch thickness, cut into a rectangle 1/2 inch larger than top dimensions of pan.
Transfer pastry to pan, moisten and pinch edges of pastry to seal.
Flute edges.
Roll remaining pastry and reserved scraps to 1/8-inch thickness.
Using a small canape cutter, cut about 40 shells or flowers.
Press the dull side of a knife into the pastry cutouts to make indentations, if desired.
Working with one at a time, moisten back side of each cutout lightly with water.
Starting at edges, arrange pastry cutouts over top pastry, letting each subsequent row slightly overlap previous row.
Place 2 metal cake decorating tips in top pastry to release steam as pate bakes.
Brush pastry lightly with milk.
Place loafpan in a greased shallow baking pan to catch possible drippings.
Bake at 375° for 1 hour or until done.
Remove cake decorating tips.
Cool the pate in pan, and refrigerate at least 8 hours.
Insert a small funnel into steam holes, and slowly pour in enough Madeira Aspic to fill the empty spaces.
Chill at least 4 hours.
Carefully remove pate from pan just before serving.
Cut into slices, and serve with cornichons (tiny pickles) and spicy mustard.