French Pate
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 leav...
Ingredients
- 2lbveal, shoulder, cubed
- 1lbpork, shoulder, cubed
- 1lbchicken, livers
- 2ea duck, breasts, cut in
- 6ea bay leaves
- 1ts rosemary
- 1ts thyme
- 1/4lbfatback, thinly sliced
Directions
- 1
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 s
- 2
Let the mixture marinate in the refrigerator for 2 days
- 3
Line a terrine with the pork fat
- 4
Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy
- 5
Pack half of the mixture into the lined terrine
- 6
Add the duck breasts and fat strips, then cover with the remaining forcemeat
- 7
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
- 8
Bake at 280 F for 2 to 3 hours or until the juices are clear