Pate In Crust 1 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 each: RECIPE PLAIN PASTRY,
1/2 lbs: CHICKEN BREAST MEAT, (SLICED
2 ounce: BRANDY, FOR CHICKEN
2 ounce: BRANDY, FOR PORK
1 lbs: GROUND PORK,
1/4 tsp: SALT,
1/4 tsp: BLACK PEPPER,
3 ounce: COOKED HAM, (SLICED IN LONG,
1 each: EGG,
1/2 lbs: 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.
Recipe via Meal-Master (tm) v8.05
Directions:
Title: PATE MAISON ALA SILVER PALATE
Categories: Appetizers
Yield: 10 Servings
2 sm Celery ribs with leaves
4 Whole peppercorns
6 c Water
1 ts Salt
1 lb Chicken livers
Tiny pinch of cayenne pepper
1/2 lb (2 sticks) sweet butter
2 ts Dry mustard
1/2 ts Grated nutmeg
1/4 ts Ground cloves
1/4 c Roughly chopped onion
1 sm Garlic clove
1/4 c Calvados
1/2 c Dried currants
1. Add celery and peppercorns to 6 cups water in a saucepan. Add the
salt and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add chicken livers and simmer very gently for about 10 minutes;
livers should still be pink inside (slightly).
3. Drain; discard celery and peppercorns, and place livers in the
bowl of a food processor fitted with a steel blade. Add remaining
ingredients except currants and process until well blended and very
smooth.
4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4
cup crock or terrine. Smooth the top of the pate, cover, and
refrigerate at least 4 hours. Allow the pate to stand at room temp
for about 30 minutes before serving.
About 3 cups pate, or 8+ servings
Source: The Silver Palate Restaurant, NYC
Source from luhu.jp
Categories: Appetizers
Yield: 10 Servings
2 sm Celery ribs with leaves
4 Whole peppercorns
6 c Water
1 ts Salt
1 lb Chicken livers
Tiny pinch of cayenne pepper
1/2 lb (2 sticks) sweet butter
2 ts Dry mustard
1/2 ts Grated nutmeg
1/4 ts Ground cloves
1/4 c Roughly chopped onion
1 sm Garlic clove
1/4 c Calvados
1/2 c Dried currants
1. Add celery and peppercorns to 6 cups water in a saucepan. Add the
salt and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add chicken livers and simmer very gently for about 10 minutes;
livers should still be pink inside (slightly).
3. Drain; discard celery and peppercorns, and place livers in the
bowl of a food processor fitted with a steel blade. Add remaining
ingredients except currants and process until well blended and very
smooth.
4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4
cup crock or terrine. Smooth the top of the pate, cover, and
refrigerate at least 4 hours. Allow the pate to stand at room temp
for about 30 minutes before serving.
About 3 cups pate, or 8+ servings
Source: The Silver Palate Restaurant, NYC
Source from luhu.jp
Tags
Appetizers