pate maison

How To Make pate maison

• Step 1
  1. Preheat oven to 350*F. Cover the bacon with water and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain. Rinse with cold water and reserve.
• Step 2
  2. Melt the butter in a small skillet. Add the shallots and saute over medium heat until soft. Transfer to mixing bowl.
• Step 3
  3. Add the pork, veal, chicken livers and garlic. Beat with an electric mixer for 3 minutes.
• Step 4
  4. Combine nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl. Mix until well blended. Add to the meat mixture and mix well.
• Step 5
  5. Slice ham into strips 1/4" wide.
• Step 6
  6. Line a 1 1/2 quart terrine with the bacon. Arrange the bacon strips so that there will be enough overhang to cover the pate when the terrine is filled.
• Step 7
  7. Spread 1/3 of the pate mixture on the bottom of the terrine. Lay 1/2 of the ham strips to voer the pate. Cover with 1/3 of the pate. Repeat the ham layer and top with the remaining pate.
• Step 8
  8. Fold bacon over the top and place bay leaves on top of the bacon. Cover with a double thickness of aluminum foil and cover with either a terrine lid or a cookie sheet.
• Step 9
  9. Place the terrine in a roasting pan and fill the pan with enough water to come up 2/3 of the way up the side of the terrine. Bake at 350*F for 1 1/2 hours.
• Step 10
  10. Remove the terrine from the water bath. Remove lid. Place a bread board on top and weight with a heavy book, brick or whatever you have. Cool completely and refrigerate for at least 2 days. Note: The meats can be ground by your butcher, in a food processor or meat grinder,.
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