Pork Pàté in a Terrine

By corlear

Pàté de Porc en Terrine (P.)

Ingredients

• 3/4 lb. sausage meat
• 3/4 lb. lean fresh pork
• a slice cut from a fresh leg or loin of pork
• 2 small slices of cooked ham
• 1/2 tsp. salt
• pepper
• flour
• water

Preparation

Step 1

For a medium-sized terrine (oval yellow terrine with cover) holding about 1 3/4 lb. meat, take 3/4 lb. sausage meat, 3/4 lb. lean fresh pork, a slice cut from a fresh leg or loin of pork, and 2 small slices of cooked ham. Season the sausage meat with 1/2 tsp. salt and pepper, season the fresh pork the same way, and line the bottom of the terrine with half the meat (sausage and pork); place a slice of ham on top, then the slice of leg or loin of pork, then the other slice of ham on top of this. Finally, finish filling the terrine with the remainder of the meat.

Cover the terrine and make a soft paste of flour and water to seal the cover to the terrine, making it airtight. Place the terrine in an ovenware dish containing a little water, bring to a boil on top of the stove, then put into a rather hot oven for 1¼ hr.

Let cool, then keep in a cool place.