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Mixed Meat Val D Or Pate En Croute Recipe
|Onion||1 Small, finely chopped|
|Lean minced pork||2 Pound|
|Raw chicken breast||1 1⁄2 Pound, boned|
|Sliced cooked ham||6 Ounce|
|Cooked tongue slice||6 Ounce|
|Sliced mushrooms||1 Cup (16 tbs)|
|Canned pimentos||2 , cut into strips|
|Pork fat||1⁄4 Pound, cut into small strips (Use Fresh Pork Fat)|
|Meat broth||2 Cup (32 tbs) (Use Meat Broth That Will Jelly)|
Serving size: Complete recipe
Calories 4459 Calories from Fat 2805
% Daily Value*
Total Fat 312 g479.7%
Saturated Fat 118.6 g593.2%
Trans Fat 1.1 g
Cholesterol 1296.6 mg
Sodium 4285.3 mg178.6%
Total Carbohydrates 22 g7.2%
Dietary Fiber 5 g20.2%
Sugars 11.2 g
Protein 370 g739.4%
Vitamin A 91.1% Vitamin C 225%
Calcium 29.2% Iron 90.4%
*Based on a 2000 Calorie diet
Do not brown.
Season well with salt, pepper, a little mace and nutmeg.
Spread about 1/3 of mixture in the bottom of the pastry-lined pan.
Add a row of sliced raw chicken, then a few mushroom slices, strips of pimento and pork fat strips.
Cover with some of the ham and tongue, then another layer of the pork mixture.
Repeat to use all the ingredients, ending with the pork mixture.
Press meat down firmly so that centre is slightly higher than sides.
Dampen the pastry edge and cover with rolled-out pastry top.
Decorate top and cut openings.
Brush with egg yolk mixed with a little milk.
Bake at 400F for about 30 minutes or until pastry is golden, then reduce heat to 350F and bake one hour longer.
Let cool and pour warm strong broth into the opening, tipping the pan so that all air spaces are filled.
Chill in the refrigerator.