- 6
Ingredients
- For the marinade:
- 1 cup dry white wine
- 1 onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 2 spngs of fresh thyme, or ½ teaspoon dried thyme
- 6 peppercorns
- ½ cup brandy
- 1/3 pound lean veal
- 1/2 pound lean pork
- For the Stuffing:
- 2/3 pound lean veal, finely ground
- 1 pound lean pork, finely ground
- 3 eggs
- 2 tablespoons brandy
- 2 tablespoons Port
- 2 teaspoons salt
- freshly ground black pepper
- ½ pound chicken livers
- 3 tablespoons butter
- salt
- freshly ground black pepper
- 1 ½ pounds fresh pork fatbach, or blanched salt pork, sliced very thin
- 4 small chicken breast halves, boned
Preparation
Step 1
Make a marinade with the wine, the chopped onion and carrots, the bay leaf, thyme, peppercorns and the ½ cup of brandy. Cut the veal and pork into long narrow grips and marinate them in the marinade for 3 hours. Drain and dry on kitchen toweling.
Make a stuffing, or farce, with the ground veal and pork, the eggs, brandy and Port; season with the salt and a little pepper.
Sauté the chicken livers in the butter over high heat for about 3 minutes and season with a little salt and pepper.
Line a 2½-quart terrine or loaf pan completely with thin slices of the pork fatback. Let the pork fatback overhang both of the long sides of the terrine so that the filling can later be covered. Now make layers of the stuffing, the chicken livers, a few slices of the pork fatback, the marinated veal and pork strips, and the chicken breasts. Use about half of each of the meats for a layer and make sure the stuffing is pressed firmly around the meats. Finally end with a layer of the stuffing. Cover the mixture with the overhanging slices of pork fat. Cover the terrine with a tight lid or with aluminum foil.
Set the terrine in a baking pan filled with about 1 inch of boiling water and bake in a preheated 350°F oven for 2 hours.
Remove the covering and let the pâté cool with a weight placed on it. Chill before serving.