Pate en Croute II

A rich, delicious veal and pork pate en-closed in pastry, Pate en Croute II (pa-tay on kroot) makes a superb dinner party dish accompanied by a crisp green salad. Served in small quantities it is also a magnificent first course.8 oz. lean veal, minced

4 oz. calf’s liver, minced

8 oz. belly of pork, minced

2 oz. fine dry breadcrumbs

1 garlic clove, crushed z teaspoon dried thyme { teaspoon grated nutmeg

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon chopped fresh parsley eggs, lightly beaten

2 tablespoons brandy

1 oz. plus

1 teaspoon butter

4 oz. mushrooms, wiped clean and sliced

3 oz. lean cooked ham, cut into thin strips

6 oz. veal escalope, cut into thin strips

2 streaky bacon slices

12 oz. flour

1 teaspoon salt

8 oz. butter, cut into small pieces

2 egg yolks, lightly beaten

4 to

5 tablespoons water

First make the pastry. Sift the flour and salt on to a large marble slab. Make a well in the centre of the flour mixture and place the butter and egg yolks in the well. Using your fingertips, mix the butter and egg yolks together, adding the water a little at a time and slowly drawing in the flour. Continue mixing in this way until all the flour is incorporated.

Knead lightly until the dough forms a ball.

Cover the dough with greaseproof or waxed paper and chill in the refrigerator for 2 hours.

Meanwhile, in a large mixing bowl, combine the veal, liver, pork, bread-crumbs, garlic, thyme, nutmeg, salt, pepper and parsley. Stir in the eggs and brandy and beat well to blend thoroughly. Set aside.

In a small frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring occasionally, for 3 minutes. Remove the pan from the heat and, with a slotted spoon, transfer the mushrooms to a dish. Set aside.

Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C). Lightly grease a 2-pound loaf tin or terrine with the tea-spoon of butter. Set aside.

Remove the dough from the refriger-ator. Break off one-quarter of the dough and set it aside. On a lightly floured board, roll out the remaining three-quarters of the dough to an oblong about -}-inch thick. Line the bottom and sides of the loaf tin or terrine with the dough, dampening the edges with water.

Place about one-half of the veal and liver mixture on the bottom of the dough-lined tin or terrine. Top with a layer of the ham, then a layer each of the veal escalope and mushrooms.

Continue making layers in this way, finishing with a layer of the veal and liver mixture. Arrange the bacon slices on top.

On a lightly floured surface, roll out the remaining dough to an oblong about }-inch thick. Lay it over the tin or terrine and trim off the excess dough. Crimp the edges of the dough together to seal. Roll out the trimmings and use them to make a decoration for the top.

Place the tin or terrine in the oven and bake for 1 ½ hours, covering the top with aluminium foil if the pastry becomes brown too quickly.

Remove the pate from the oven and serve at once, or set aside to cool com-pletely before serving.