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Emeril's Ploughmans Lunch
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Pound Veal round; ground
/2 Pound Pork butt; ground
/4 Pound Chicken livers; ground
/2 Pound Boiled ham; cut into 1/2−inch cubes
Bay leaves
−1/2 Teaspoon Salt
/4 Teaspoon Dried thyme
/4 Teaspoon Dried oregano
Teaspoon Freshly ground pepper
/2 Cup Onions; finely minced
Tablespoon Garlic; chopped
/2 Cup Brandy
/2 Cup Port wine
Egg white
Tablespoon Parsley; chopped
Recipe pate pastry dough
Soft boiled eggs; peeled
Egg; beaten
Loaf brown bread or pumpernickel bread
Pound Maytag Farms blue cheese
Cup Whole grain mustard
Cup Cornichons
Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay
leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in
the brandy and port. Cover with plastic wrap and refrigerate for 24 hours.
Remove and drain well. Stir in the egg white and parsley.
Line an earthenware terrine with the pastry dough. Leave enough of the dough
overlapping all sides of the pan so that the pastry will completely cover
the top of the pate mixture when folded over. Spoon half of the meat mixture
evenly over the bottom of the crust. Place the eggs down the center of the
meat. Preheat the oven to 350 degrees F. Spoon the remaining meat mixture
over the eggs and press firmly. Fold the overlapping dough over the top of
the meat mixture, sealing the edges completely. Using a sharp knife, cut a
small circle out of the center of the pastry. Lightly brush the top of the
pastry with the beaten egg.
Place the mold on a baking sheet and place in the center of the oven. Bake
for 1 1/2 hours or until the internal temperature reaches 165 degrees F.
Remove from the oven and cool completely. Refrigerate the pate for at least
8
hours. The pate can be served either at room temperature or cold. Slice
the pate into 1−inch slices and serve with the brown bread, blue cheese,
mustard and pickle.
Yield: 8 to 10 servings
Emeril's Ploughmans Lunch
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