---------- Recipe via Meal-Master (tm) v8.03
  
       Title: PATE IN CRUST 1
  Categories: Appetizers
       Yield: 8 servings
  
       1 ea RECIPE PLAIN PASTRY
     1/2 lb CHICKEN BREAST MEAT (SLICED
       2 oz BRANDY (FOR CHICKEN)
       2 oz BRANDY (FOR PORK)
       1 lb GROUND PORK
     1/4 ts SALT
     1/4 ts BLACK PEPPER
       3 oz COOKED HAM (SLICED IN LONG,
       1 ea EGG
     1/2 lb CRACKERS
  
        Make pastry and set aside. Marinate chicken in 2
   ounces brandy
        for 2 or 3 hours. In a small bowl, thoroughly mix
   ground pork, 2
        ounces brandy, salt, and pepper.
        Roll 3/4 of pastry dough and floured wooden board
   to 1/8 inch
        thick. Line bottom and sides of loaf pan with
   rolled pastry
        shell. There should be about 1/2 inch of extra
   dough on top of
        sides.
        Layer half of pork on the bottom of the pan. Then
   layer all of
        chicken and pour marinade on top. Next, layer all
   of sliced ham.
        Then cover ham with rest of pork.
        Roll remainder of pastry to 1/8 inch thick and
   cover top of pan.
        Crimp edges to seal. Beat 1 egg and rush top of
   pastry with it.
        (see part 2 for more.)
  
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