French Pate

17 ingredients
8 steps

Ingredients

  • 2 pounds veal shoulder cubed
  • 1 pound pork shoulder cubed
  • 1 pound chicken livers
  • 2 duck breasts cut in strips, chicken breasts may
  • 2 cups wine white
  • 6 bay leaves
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 pound fatback thinly sliced
  • 1 pound fatback cubed
  • salt to taste
  • pepper to taste
  • 1 tablespoon allspice
  • 2 teaspoons thyme
  • 1 cup flour
  • 2 eggs lrgs
  • 2 ounces brandy

Directions

  1. 1
    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.
  2. 2
    Line a terrine with the pork fat.
  3. 3
    Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.
  4. 4
    Pack half of the mixture into the lined terrine.
  5. 5
    Add the duck breasts and fat strips, then cover with the remaining forcemeat.
  6. 6
    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.
  7. 7
    Bake at 280 F for 2 to 3 hours or until the juices are clear.
  8. 8
    Remove lid and cool.

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