Country Pâté Spice mix: 1 tablespoon peppercorns 24 allspice berries 6 cloves 2 bay leaves 1 teaspoon dried thyme Forcemeat: ¾ pound veal shoulder, coarsely ground 2 ¼ pounds pork shoulder coarsely ground 1 tablespoon minced garlic 1/3 cup shallots ¼ ounce dried porcini mushrooms, chopped dry. 1/3 cup pistachio nuts 1/3 cup white wine 2 tablespoons cognac 1 tablespoon cornstarch 2 Tablespoons Kosher salt ¼ teaspoon saltpeter (optional) Assembling: ½ pound veal shoulder 4 ounces chicken livers ¼ teaspoon fresh pepper 1 tablespoon cognac 6-8 ounces caul fat 2 large imported bay leaves ¼ teaspoon thyme Mixing: using the spice grinder process the spice mix into a fine powder. Put the ground meats in a large mixing bowl. Add the spice powder, garlic, shallots, mushroom spices, pistachios, white wine, cognac, cornstarch and saltpeter and mix well with your hands. Slice the veal into long strips about ½ inch and put them in a small bowl with the chi9cken livers and toss with 2 teaspoons salt, pepper and cognac. You can now marinate both the forcemeat and the veal strips. Cover closely with plastic and refrigerate for at least 2 days or as long a week. Assembly: when the meat is ready to cook, preheat oven to 325 degrees. Carefully unfurl the caul fat and line the terrine. Arrange the forcemeat, veal strips, chicken livers, and ham strips. Turn the caul fat over the forcemeat and place the bay leaves over the caul fat. Cover the pate closely with a double or triple thickness of aluminum foil and crimp tightly around the top of the mold to seal. Set in roasting pan and place it in the oven and add enough lukewarm water to come halfway up the sides. Bake for 1 ¾ hours making sure the water never boils until internal temperature is 150-155 degrees. Check temp near end of cooking time without removing the mold from the oven. Left the mold out of the water and remove from oven when done. Allow the pate to cool, still covered. Refrigerate at least overnight, but preferably two day before serving. Unmolding: run a knife around the pate, against the sides of the mold, and invert over a cutting board so the pate and gelatinized juices drop out. Scrape away the juices and dry the pate with paper towels. Cut off one end piece and save for yourself. Slice the number of pieces you want to serve, ½ to 1-inch thick. To serve, line individual plates with lettuce leaves and arrange the slices on top. Overlap the slices if composing on a large platter; a single slice is sufficient for a first course serving. Garnish platter with black olives and cornichon's and serve with Dijon mustard and crusty bread. This recipe is from Julia and Jacques Cooking at Home cookbook!
The Unmolding of PÂTÉ DE CAMPAGNE - YouTube |
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| Comedy | Upload TimePublished on 17 Mar 2015 |
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