Toulouse Spiced Pate

Succulent Toulouse Spiced Pate is a meal in itself, served with mixed pickles and potato salad.

1 x

5 lb. hare, skinned, boned (with the carcass reserved) and cut into thin strips

6 fl. oz. Madeira

1 lb. pork sausage meat

1 teaspoons salt

½ teaspoon black pepper

2 fl. oz. brandy

8 oz. streaky bacon, rinds removed

1 veal bone bouquet garni, consisting of

4 parsley sprigs, 1 thyme spray and

1 bay leaf tied together

3 whole cloves

½ teaspoon grated nutmeg

1 teaspoon whole allspice berries pints water o oz. gelatine dissolved in 1 tablespoons hot water 6 juniper berries 2 bay leaves

Layers of delectable meats, Toulouse Spiced Pate tastes fabulous.

Place the hare strips in a medium-sized bowl and pour over 4 fluid ounces of the Madeira. Set aside at room temperature to marinate for at least 8 hours or overnight.

In a medium-sized mixing bowl, com-bine the sausage meat, half the salt and pepper and the brandy.

Preheat the oven to fairly hot 375 CF (Gas Mark 5, 190CC).

Remove the hare strips from the mari-nade, reserving the liquid.

Place one-third of the sausage meat mixture on the bottom of a 3-pint terrine. Cover the sausage meat mixture with half of the marinated hare. Place half of the bacon slices over the hare strips. Continue making layers in the same way, ending with a layer of the sausage meat mixture. Pour over the reserved marinade. Cover the terrine with a lid or aluminium foil and place the terrinc in a roasting tin. Pour in enough boiling water to come half-way up the sides of the terrinc. Place the roasting tin in the centre of the oven and cook for 2 hours

Touraine Chestnut Pudding makes a simple but delicious dessert. or until the pate is lightly browned and has shrunk away from the sides of the terrine.

Meanwhile, place the reserved hare carcass, veal bone, the remaining salt and pepper, the bouquet garni, cloves, nutmeg and allspice berries in a large saucepan. Pour over the water and place the pan over high heat. Bring the contents to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 2 hours.

Remove the pan from the heat and strain the contents through a fine wire strainer into a medium-sized saucepan. Place the pan over high heat and bring the mixture to the boil. Boil the mixture rapidly for 15 to 20 minutes or until it has reduced by half its original quantity. Remove the pan from the heat and set aside.

Remove the roasting tin from the oven and the terrine from the tin. Drain any excess liquid from the pate into a med-ium- sized mixing bowl. Set aside to cool to room temperature. Pour the reserved stock and the remaining Madeira into the pate liquid. Stir in the dissolved gelatine. Garnish the top of the pate with the juniper berries and bay leaves. Pour the gelatine mixture over the pate and chill the dish in the refrigerator for 2 hours or until the gelatine mixture has set.

Serve immediately, straight from the terrine.

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