Recipe - Pate In Crust

1 Recipe plain pastry
One half pound Chicken breast meat ( cut or sliced up
2 ounce Brandy (for chicken)
2 ounce Brandy (for pork)
1 pound Ground pork
One fourth teaspoon Salt
One fourth teaspoon Black pepper
3 ounce Cooked ham ( cut or sliced up in long,
1 Egg
One half pound 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 Three fourths 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 One half 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 cut or sliced up 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.)
Posted to recipeludigest Volume 01 Number 556 by P&S Gruenwald
sitm@ne.infi.net on Jan 18, 1998