I've used this one a few times and it's pretty good.I do have a country pate that a little coarser,but I must admit
Goodweed I've never seen a pate where the meat wasn't a forcemeat of some kind or a combination.
2 lb Veal, shoulder, cubed
1 lb Pork, shoulder, cubed
1 lb Chicken, livers
2 ea Duck, breasts, cut in
strips, chicken breasts
may be substituted
2 c Wine, white
6 ea Bay leaves
1 t Rosemary
1 t Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Pepper (to taste)
1 tb Allspice
2 tb green peppercorns
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy
Put the meat in a bowl and add wine, bay leaves,
and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days.
Line a terrine with the pork fat.
Grind up the meats (except the duck) and toss in
a bowl with salt, pepper, allspice, and 2 teaspoons
thyme,peppercorns, flour, eggs, and brandy.
Pack half of the mixture into the lined terrine.
Add the duck breasts and fat strips, then cover
with the remaining forcemeat.
Cover the contents of the terrine with foil and a
good lid (to weight it down and keep the filling from
puffing up and running over the side) and bake in a
larger pan filled with water to half the depth of the
Bake at 280 F for 2 to 3 hours or until the
juices are clear.
Remove lid and cool.
I used a microwave once.....just once!