This sophisticated pate is an ideal way of introducing people to the flavour and texture of brains without them being offended by their appearance! The pate is best kept for at least 3 days in the refrigerator before it is sliced and eaten.
Serve the pate as an hors d’oeuvre with thin hot toast.2 chicken breasts, boned, skinned and cut into strips
3 fl. oz. brandy
2 teaspoon salt
2 teaspoon black pepper
8 oz. beef suet, minced
8 oz. chicken, boned, skinned and minced
12 oz. lean veal, minced
1 set calf’s brains, soaked and poached
1 large onion, minced
1 lb. spinach, cooked, drained and chopped garlic clove, crushed eggs
1 teaspoon dried marjoram -1 teaspoon mixed spice or ground allspice
½ teaspoon ground cinnamon
2 oz. fresh white bread crumbs
6 fl. oz. milk
8 oz. clarified chicken or beef fat, softened
4 thyme sprays
Preheat the oven to moderate 350°F (Gas Mark 4,1800).
In a medium-sized mixing bowl, place the chicken strips and pour over the brandy. Sprinkle over the salt and pepper and set aside for 30 minutes, stirring occasionally.
In a large mixing bowl, combine the minced suet, chicken, veal, brains, onion, chopped spinach, garlic and eggs and beat well with a wooden spoon until the ingredients are thoroughly combined. Stir in the marjoram, mixed spice or allspice, cinnamon, breadcrumbs and milk.
Spread half the softened clarified chicken or beef fat over the bottom and sides of a 3 pint ovenproof dish. Spoon half the meat mixture into the dish and smooth the top with the back of the spoon. Put the strips of chicken breast over the meat mixture and pour over the brandy marinade. Spoon the remaining meat mixture into the dish and smooth the top. Spread the remaining chicken or beef fat over the meat mixture. Cover the dish with aluminium foil and a lid. Place the dish in a baking tin and pour in enough hot water to come halfway up the sides of the dish.
Place the dish in the oven and bake for 2 hours or until the pate has shrunk slightly from the sides of the dish and the juices that run out when the pate is pierced with the point of a sharp knife delicacy. are clear. Remove the tin from the oven and the dish from the tin.
Set the dish aside to cool for 30 min-utes. Remove the lid and replace the aluminium foil with fresh foil. Place a heavy weight on top of the aluminium foil and chill the pate in the refrigerator for at least 8 hours or overnight. Remove the weight and chill the pate for at least 1 more day.
Remove the pate from the refrigerator, discard the foil and unmould the pate on to a carving board. Cut the pate into 1- inch slices and place them on a serving dish. Serve immediately.