Pate
This pate is from the Time/Life Series, The Good Cook, the volume Terrines, Pates and Gallatines. Unfortunately I can't point you to it as it is long out of print.
It is essentially pork liver, veal and pork ground, mixed with bread crumbs, eggs, spices and cognac, and a large diced onion sauteed in butter. 4 lbs of meat, plus a center layer.
The Mise
And no, the Friskies are not part of the Mise, but the food for Julia Child and James Beard, Escoffier not yet having moved in.
The meat mixture will be put into a Corning ware dish, which has been lined with a Basket Weave of bacon. The bacon should be mild in flavor.
Fill half full with the mixture.
And put the center layer in, it could be whole chicken livers, this is home dry cured ham and pistachio.
Continue filling, finish the Basket Weave and put some bay leaves in an inappropriate pattern on top.
Bake until done, about 2 hours in a 325 oven. Done is relative, how do you like your pork?
Split and serve with mustard and pickles. You may note other items ready to go. That is home cured lox on the yellow behind the pate.
Here I thought it (the Friskies) was a bribe from Julia, James, and Escoffier for some of your Pate. Cats are verrry clever that way.
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Normally they get Costco's finest, that is dental Friskies.
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Wow! I want to come to your house for dinner. Id love to learn to cure hams etc. Keep the photos coming, love them.
Laurie AKA MiGirl/CIMB
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You need a fresh ham, salt, pepper, lard, cheesecloth and time. And a cool basement. A year ago I didn't know how to do this either.
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That is truly a thing of beauty. Wow.
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That is truly a thing of beauty. Wow. As it's all out of print and whatnot, is there any way I could persuade you to post a more precise recipe?
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I love that basketweave of bacon! I haven't had time to read a lot of your blog yet, but am catching up as I can.
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Thank you.
I've been making that pate, generally once a year, for 20 years now. The first time I made I knew so little about this that we tried to eat it as soon as it was cool. And were trying to figure out what all the fuss was about. It was much better the second day and peaks at about five days.
I'm removing your duplicate post.
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I couldn't get the caul fat the recipe called for, nor the fat back, and simply figured that the bacon was as close as I could get and it would look good in a basket. So I did.
I will be bringing one of those, about five days old, fresh mustards (I hope) and several pickle varieties in June.
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