French pate

Main Ingredient: Chicken Duck Eggs
Course: Appetizers Terrines, mousses and pates Pates
Cuisine: Southern Creole and Cajun New Orleans French
Yield:

French pate ingredients

2 lb Veal, shoulder, cubed
1 lb pork, shoulder, cubed
1 lb chicken, livers
2 Duck, breasts, cut in strips, chicken breasts
-- may be substituted
2 c Wine, white
6 Bay leaves
1 t Rosemary
1 t thyme
1⁄4 lb Fatback, thinly sliced
3⁄4 lb Fatback, cubed
Salt to taste
pepper, to taste
1 T Allspice
2 t thyme
1⁄3 c flour
2 large Eggs
2 oz brandy

Cooking French pate

1. Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme.
2. Let the mixture marinate in the refrigerator for 2 days.
3. Line a terrine with the pork fat. Grindi up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.
4. Pack half of the mixture into the lined terrine.
5. Add the duck breasts and fat strips, then cover with the remaining forcemeat.
6. 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.
7. Bakei at 280°F for 2 to 3 hours or until the juices are clear.
8. Remove lid and cool.