French Pate
Yield
4 servingsPrep
20 minCook
3 hrsReady
51 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal shoulder
cubed |
* |
| 1 | pound |
pork shoulder
cubed |
|
| 1 | pound |
chicken livers
|
|
| 2 | each |
duck breasts
cut into strips, or chicken breasts |
*
|
| 2 | cups |
white wine
|
*
|
| 6 | each |
bay leaves
|
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
thyme
|
*
|
| ¼ | pound |
lard
thinly sliced |
|
| ¾ | pound |
lard
cubed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
allspice
|
|
| 2 | teaspoons |
thyme
|
*
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 2 | ounces |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal shoulder
cubed |
* |
| 453.6 | g |
pork shoulder
cubed |
|
| 453.6 | g |
chicken livers
|
|
| 2 | each |
duck breasts
cut into strips, or chicken breasts |
*
|
| 473 | ml |
white wine
|
*
|
| 6 | each |
bay leaves
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
thyme
|
*
|
| 113.4 | g |
lard
thinly sliced |
|
| 340.2 | g |
lard
cubed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
allspice
|
|
| 1E+1 | ml |
thyme
|
*
|
| 79 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 57.8 | ml/g |
brandy
|
|
Directions
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 brandy.
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 degrees F for 2 to 3 hours or until the juices are clear.
Remove lid and cool.
