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Pate In Crust 1




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pate In Crust 1

1 ea RECIPE PLAIN PASTRY

1/2 lb CHICKEN BREAST MEAT (SLICED

2 oz BRANDY (FOR CHICKEN)

2 oz BRANDY (FOR PORK)

1 lb GROUND PORK

1/4 t SALT

1/4 t BLACK PEPPER

3 oz COOKED HAM (SLICED IN LONG,

1 ea EGG

1/2 lb CRACKERS

Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then layer all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for more. )

 

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previous page: Pate Diana
  
page up: Last Century Appetizer Recipes 2
  
next page: Pate Maison Ala Silver Palate