French pate
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French pate
  French    Pate    Appetizers  
Last updated 6/12/2012 12:53:42 AM. Recipe ID 15559. Report a problem with this recipe.
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      Title: French pate
 Categories: Pates, Appetizers, Masterchefs, Norleans, Cro
      Yield: 4 Servings
      2 lb Veal, shoulder, cubed
      1 lb Pork, shoulder, cubed
      1 lb Chicken, livers
      2 ea Duck, breasts, cut in
           -- strips, chicken breasts
           -- may be substituted
      2 c  Wine, white
      6 ea Bay leaves
      1 ts Rosemary
      1 ts Thyme
    1/4 lb Fatback, thinly sliced
    3/4 lb Fatback, cubed
           Salt (to taste)
           Pepper (to taste)
      1 tb Allspice
      2 ts Thyme
    1/3 c  Flour
      2 lg Eggs
      2 oz Brandy
       Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon
  of thyme.  Let the mixture marinate in the refrigerator for 2 days.
       Line a terrine with the pork fat.
       Grind up the meats (except the duck) and toss in a bowl with
  salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and
       Pack half of the mixture into the lined terrine.
       Add the duck breasts and fat strips, then cover with the
  remaining forcemeat.
       Cover the contents of the terrine with foil and a good lid (to
  weight it down and keep the filling from puffing up and running over
  the side) and bake in a larger pan filled with water to half the
  depth of the terrine.
       Bake at 280 F for 2 to 3 hours or until the juices are clear.
       Remove lid and cool.

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Recipe ID 15559 (Apr 03, 2005)

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