Recipe - French Pate

2 pound Veal, shoulder, cubed
1 pound Pork, shoulder, cubed
1 pound Chicken, livers
2 Duck, breasts, cut in
strips, chicken breasts
may be substituted
2 cup Wine, white
6 Bay leaves
1 teaspoon Rosemary
1 teaspoon Thyme
One fourth pound Fatback, thinly cut or sliced up
Three fourths pound Fatback, cubed
Salt (to taste)
Pepper (to taste)
1 tablespoon Allspice
2 teaspoon Thyme
1/3 cup Flour
2 lg Eggs
2 ounce 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, 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 terrine.

Bake at 280 F for 2 to 3 hours or until the juices are clear.

Remove lid and cool.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini