French Pate

Recipe Ingredients

2 lbs	908g / 32oz	Veal - shoulder, cubed
1 lb	454g / 16oz	Pork - shoulder, cubed
1 lb	454g / 16oz	Chicken - livers
2		Duck - breasts, cut in
1		-- chicken breasts
		May be substituted
2 cups	474ml	Wine - white
6		Bay leaves
1 teaspoon	5ml	Rosemary
1 teaspoon	5ml	Thyme
1/4 lb	113g / 4oz	Fatback - thinly sliced
3/4 lb	340g / 11oz	Fatback - cubed
		Salt - (to taste)
		Pepper - (to taste)
1 tablespoon	15ml	Allspice
2 teaspoons	10ml	Thyme
1/3 cup	20g / 0.7oz	Flour
2 cups	396g / 13oz	Eggs (large)
2 oz	56g	Brandy

Recipe Instructions

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 F for 2 to 3 hours or until the juices are clear.

Remove lid and cool.

Source:
Great Chefs of New Orleans Chef Gerard Crozier, Crozier's Restaurant, New Orleans

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