Emeril's Ploughmans Lunch Recipe - Cooking Index
Emeril's Ploughmans Lunch Recipe - Cooking Index
| 1 lb | 454g / 16oz | Veal round - ground |
| 1/2 lb | 227g / 8oz | Pork butt - ground |
| 1/4 lb | 113g / 4oz | Chicken livers - ground |
| 1/2 lb | 227g / 8oz | Boiled ham - cut 1/2" cubes |
| 2 | Bay leaves | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 1/4 teaspoon | 1.3ml | Dried oregano |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1/2 cup | 31g / 1.1oz | Finely-minced onions |
| 1 tablespoon | 15ml | Chopped garlic |
| 1/2 cup | 118ml | Brandy |
| 1/2 cup | 118ml | Port wine |
| 1 | Egg white | |
| 2 tablespoons | 30ml | Chopped parsley |
| 1 | Pate Pastry Dough - (see recipe) | |
| 5 | Soft-boiled eggs - peeled | |
| 1 | Egg - beaten | |
| 1 | Brown bread or pumpernickel bread | |
| 1 lb | 454g / 16oz | Maytag Farms blue cheese |
| 2 cups | 474ml | Whole grain mustard |
| 1 cup | 62g / 2.2oz | Cornichons |
Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in the brandy and port. Cover with plastic wrap and refrigerate for 24 hours. Remove and drain well. Stir in the egg white and parsley.
Preheat the oven to 350 degrees. Line an earthenware terrine with the pastry dough. Leave enough of the dough overlapping all sides of the pan so that the pastry will completely cover the top of the pate mixture when folded over. Spoon half of the meat mixture evenly over the bottom of the crust. Place the eggs down the center of the meat. Spoon the remaining meat mixture over the eggs and press firmly. Fold the overlapping dough over the top of the meat mixture, sealing the edges completely. Using a sharp knife, cut a small circle out of the center of the pastry. Lightly brush the top of the pastry with the beaten egg.
Place the mold on a baking sheet and place in the center of the oven. Bake for 1 1/2 hours or until the internal temperature reaches 165 degrees. Remove from the oven and cool completely. Refrigerate the pate for at least 8 hours.
The pate can be served either at room temperature or cold. Slice the pate into 1-inch slices and serve with the brown bread, blue cheese, mustard and pickle
This recipe yields 8 to 10 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C65) - from the TV FOOD - NETWORK
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