*  Exported from  MasterCook  *
 
                                 FRENCH PATE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Masterchefs
                 Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Rosemary
    1       t            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 - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gerard Crozier, Crozier’s Restaurant,
   New Orleans
  
 
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