Find Some Recipes - French Pate

Food:

Drinks:

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 leaves
1 ts Rosemary
1 ts Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Salt (to taste) Pepper (to taste) 1 tb Allspice
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy
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, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans

Rate this recipe!

Post this recipe to your site

<h1>French Pate</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />2 lb Veal, shoulder, cubed <br />1 lb Pork, shoulder, cubed <br />1 lb Chicken, livers <br />2 ea Duck, breasts, cut in <br />-- strips, chicken breasts -- may be substituted 2 c Wine, white <br />6 ea Bay leaves <br />1 ts Rosemary <br />1 ts Thyme <br />1/4 lb Fatback, thinly sliced <br />3/4 lb Fatback, cubed <br />Salt (to taste) Pepper (to taste) 1 tb Allspice <br />2 ts Thyme <br />1/3 c Flour <br />2 lg Eggs <br />2 oz Brandy <br />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, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.findsomerecipes.com" title="Great recipe site">Great Recipes</a>

Popular Recipes:

Highest Rated:

Shredded Wheat Cookies
Bacardi Rum Chocolate Cake
Peche Royale Dans Son Panier Fleuri
Chocolate Toffee Shortbread (Millionaire's Shortbread !!)
How To Cook a Duck
Bay Scallop Stew
(15) Cold Roast Beef with Two Sauces (Wed.)
Soup Palermo Style
Soup: Creme Of Vegetable Soup - Le Cellier Restaurant
Soupa Fasolakia Freska(Krema)

Links: