Subject: Country-Style Pate
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 29 2000 - 03:42:55 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another from the prolific "DRSPAGHETI."
Two attorneys went into a diner and ordered two drinks. Then they
produced sandwiches from their briefcases and started to eat.
The owner became quite concerned and marched over and told them, "You
can't eat your own sandwiches in here!"
The attorneys looked at each other, shrugged their shoulders and then
exchanged sandwiches.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This dish can be made several days ahead of time and refrigerated,
giving the busy host and hostess time for other preparations on the
day of the "Elegant New Year's Buffet."
Country-Style Pate
1 lb (450 g) fresh pork fat, ground
1+1/2 lbs (675 g) lean pork, ground
1+1/2 lbs (675 g) calf's or beef liver, ground
1/2 lb (225 g) lean veal or beef, ground
6 Tbs (90 ml) butter
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1/2 lb (225 g) chicken livers, cut into 3 or 4 pieces
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) heavy cream
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) flour
1 egg, lightly beaten
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) ground nutmeg
Salt and freshly ground pepper to taste
1/4 lb (100 g) cooked ham, cut in 1/4 inch (5 mm) cubes
8 to 12 slices bacon
Combine the ground pork fat, pork, liver, and veal or beef in a large
bowl. Melt half the butter in a large skillet over moderate heat and
saute the shallots and garlic until soft but not brown. Scrape the
contents of the skillet into the bowl with the meats. Melt the
remaining butter in the same skillet and saute the chicken livers for
3 to 4 minutes, until they are firm but still pink in the center.
Remove the livers to a plate using a slotted spoon. Add the Cognac to
the skillet and bring to a boil, scraping the pan to dissolve the
brown bits. Pour the Cognac over the meats. Add the cream, lemon
juice, flour, egg, allspice, thyme, nutmeg, salt, and pepper to the
meat mixture and knead with both hands until the mixture is well
blended. Continue to beat with a wooden spoon until the mixture is
light and fluffy. Fold in the ham cubes. Since this dish contains
raw pork, saute a small amount to taste for seasoning.
Line a deep, rectangular, 2 quart (2 L) terrine, or metal or glass
baking pan with a lid, with the slices of bacon. The slices should
overlap slightly and completely cover the bottom and sides of the pan.
If they are long enough to hang over the edge of the pan they can be
folded over the top of the terrine once it is filled. Otherwise, use
additional slices of bacon to cover the top. Spoon half the meat
mixture into the terrine, pressing it down firmly and smoothing it
with a spatula or the back of a spoon. Lay the chicken livers in a
row down the middle of the terrine, and spoon the remaining meat
mixture on top. Smooth the top of the meat mixture and fold the bacon
strips over the top, or use additional strips of bacon to cover the
top. Enclose the top of the terrine with aluminum foil and cover
tightly.
Place the terrine in a large baking pan in the middle of a preheated
350F (180C) oven and fill the baking pan with enough boiling water to
reach halfway up the side of the terrine. Bake for 2 hours. Remove
the terrine from the oven and remove the lid and foil. Loosely cover
with fresh foil and weight the terrine by placing a heavy pan, cutting
board, or canned goods weighing several pounds on top. Allow the
terrine to cool to room temperature, then place it in the refrigerator
with the weights in place until thoroughly chilled. To serve, remove
the weights and the foil and serve directly from the terrine it was
baked in. Serves 10 to 12.
Baked Brie
This makes an elegant addition to the buffet table, or may be served
as an hors d'oeuvre before you serve dinner. Simply wrap a round of
brie in packaged puff pastry or several buttered sheets of filo dough,
and bake in a 350F (180C) oven until the pastry is golden brown. It
is not necessary to trim the crust off the brie, although some cooks
prefer to do so. You may also top the brie with browned onions,
sauteed mushrooms, chutney, or fruit preserves prior to wrapping it in
the dough. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Tue Feb 01 2000 - 00:00:05 EST