PORK AND VEAL PATÉ WITH HAM
Terrine de Porc, Veau, et Jambon
Ahead of time note: Marinating
the veal strips takes 2 to 3 hours so start that process first. Then proceed to make the pork and veal stuffing. You
will need a 2-quart
to 4 tablespoons cognac
tablespoon finely minced shallots
Marinate the veal and truffles + truffle juice in a bowl with the cognac and seasonings. Before using, drain the strips, and reserve the marinade.
Pork and Veal Stuffing (farce) for Paté:
For about 4 cups--
cup very finely minced onions
cup port or cognac
pound (about 1½
cups) each, lean pork and lean veal
plus ½ pound (about 1 cup) fresh pork fat, all finely ground
lightly beaten eggs
½ teaspoons salt
pinch of allspice
clove mashed garlic
Pour the wine into the skillet and boil it down until reduced by half. Scrape it into the mixing bowl.
Add the rest of the ingredients, and beat vigorously with a wooden spoon until the mixture has lightened in texture and is thoroughly blended. Sauté a small spoonful and taste.
Then beat in whatever additions you feel are necessary.
Refrigerate stuffing if you will not be using it immediately.
the oven to 350 degrees F.
about 7 cups > use an 8-cup rectangular or oval terrine or loaf pan (=2-quart
lb. lean boiled ham cut into
stuffing into three parts. Dip your
hands in cold water, and arrange the first third of the stuffing in the bottom
of the terrine.
with half the strips of marinated veal alternating with half the strips of ham.
Sprinkle half of the diced truffles over the meat slices.
Cover with the second third of the stuffing, and a final layer of veal
and ham strips, and the rest of the truffles.
Spread on the last of the meat stuffing. Cover with a sheet of pork fat or bacon strips and lay a bay
leaf on top of that.
the top of the terrine with aluminum foil, cover
The pate is done when it has shrunk slightly from the
the terrine from the water and set it on a plate.
the pâté and serve it on a
platter, slicing down through it with a good, sharp knife.
above recipe can become a Game Paté quite
easily. Use 1 pound
(about 2 cups) boneless raw game instead of the veal strips and ham
strips in the preceding pâté.
This recipe has been kitchen tested; it may seem involved but considering it has to be made a few days ahead, it is a wonderful appetizer, holiday-party item, which is all ready to go on the day of your party; or easy to transport to someone else's. (Recipe loosely adapted from early Julia Child cookbook.)
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