Pate Maison Recipe
Ingredients
| 1/2 pound sliced bacon water | ||
| Thyme | 1/2 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Butter | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Onion | 1 , finely chopped | |
| Ground pepper | 3/4 Teaspoon | |
| 1 pound pork, fat and lean, ground | ||
| Brandy | 3 Tablespoon | |
| Veal | 1/2 pound | |
| Eggs | 2 | |
| Chicken livers | 1/2 pound, finely chopped | |
| 1/2 pound boiled ham, cut in 1 piece | ||
| Garlic | 2 Clove (5gm), pressed | |
| Nutmeg | 1/8 Teaspoon | |
| Bay leaves | 2 Small | |
Directions
Preheat the oven to 350° F.
Cover the bacon with water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Drain.
Rinse with cold water.
Reserve.
Melt the butter in a small skillet.
Add the onion and saute over medium heat until soft.
Transfer to a mixing bowl.
Add the pork, veal, chicken livers, and garlic.
Beat with an electric mixer for 3 minutes.
Combine the nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl.
Beat until well blended.
Add to the meat mixture.
Mix well.
Slice the ham into strips 1/4 inch wide.
Line a 1 1/2 quart terrine with a cover with the bacon.
Arrange the strips so that there will be enough overhang to cover the pate after the terrine is filled.
Spread 1/3 of the pate mixture in the bottom of the terrine.
Lay 1/2 of the ham strips on top of the pate mixture.
Cover with 1/3 of the pate mixture.
Lay the rest of the strips on top.
Cover with the final 1/3 of the pate.
Fold the bacon over the top.
Place the bay leaves on top of the bacon.
Cover with a double thickness of aluminum foil.
Put the lid on the terrine.
Place the terrine in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the terrine.
Bake at 350° F for 1 1/2 hours.
Remove the terrine from the water bath.
Take off the lid and put a bread board on top of the pate.
Weight it down with a heavy object.
Cool completely.
Refrigerate, covered, for at least 2 days.
Cover the bacon with water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Drain.
Rinse with cold water.
Reserve.
Melt the butter in a small skillet.
Add the onion and saute over medium heat until soft.
Transfer to a mixing bowl.
Add the pork, veal, chicken livers, and garlic.
Beat with an electric mixer for 3 minutes.
Combine the nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl.
Beat until well blended.
Add to the meat mixture.
Mix well.
Slice the ham into strips 1/4 inch wide.
Line a 1 1/2 quart terrine with a cover with the bacon.
Arrange the strips so that there will be enough overhang to cover the pate after the terrine is filled.
Spread 1/3 of the pate mixture in the bottom of the terrine.
Lay 1/2 of the ham strips on top of the pate mixture.
Cover with 1/3 of the pate mixture.
Lay the rest of the strips on top.
Cover with the final 1/3 of the pate.
Fold the bacon over the top.
Place the bay leaves on top of the bacon.
Cover with a double thickness of aluminum foil.
Put the lid on the terrine.
Place the terrine in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the terrine.
Bake at 350° F for 1 1/2 hours.
Remove the terrine from the water bath.
Take off the lid and put a bread board on top of the pate.
Weight it down with a heavy object.
Cool completely.
Refrigerate, covered, for at least 2 days.
Chef
