Pate in crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe plain pastry | |
| ½ | pounds | Chicken breast meat (sliced |
| 2 | ounces | Brandy (for chicken) |
| 2 | ounces | Brandy (for pork) |
| 1 | pounds | Ground pork |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 3 | ounces | Cooked ham (sliced in long, |
| 1 | Egg | |
| ½ | pounds | Crackers |
Directions
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 ¾ of pastry dough and floured wooden board to ⅛ inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about ½ 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 ⅛ 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.)
Posted to recipelu-digest Volume 01 Number 556 by P&S Gruenwald <sitm@...> on Jan 18, 1998
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