Pate du porc

Yield: 1 servings

Measure Ingredient
1⅔ cup Chopped pork
½ cup Sliced veal
⅔ cup Chicken livers
¼ cup Shallots
1½ tablespoon Butter
1½ tablespoon Brandy
1⅓ cup Diced fat
¼ teaspoon Dried thyme
1 Egg; lightly beaten
1 Strips fatback
Bay leaves
Flour and water to make paste
¼ teaspoon Garlic; chopped
6 Juniper berries
⅔ teaspoon Olive oil
1 dash Ground all spice
Salt and pepper to taste
3 Whole parsley sprigs
2 tablespoons Cognac
6 ounces Fatty pork stock; (made from breast
; and leg bones)

FOR MARINADE

In a bowl combine marinade ingredients.

Combine chopped pork with chicken livers and sliced veal, and mix together with marinade. Cover and refrigerate for 2 days. Saute shallots in butter.

Add brandy and reduce by half.

Remove parsley sprigs and add marinade and marinated meats to a food processor along with the shallot mixture. Puree. Add diced fat, thyme and lightly beaten egg and pulse to mix.

Line terrine with strips of fatback. Add pate mixture and cover it with the fat flaps. Put bay leaf pattern on top of fat and cover with aluminum foil, close the terrine lid and seal with flour and water paste.

Preheat oven to 175 degrees. Place terrine in Bain-Marie. Fill with hot water (⅔ up the sides of roasting pan). Bake for 2 to 3 hours, or until instant read thermometer registers 165 degrees.

Remove terrine from Bain-Marie, remove lid and weight down the pate, and bring to room temperature. Chill in refrigerator overnight, still weighted.

Serve at room temperature.

Yield: 12 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4784

Converted by MM_Buster v2.0l.

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