Pillow of the Beautiful Dawn

This monumental French charcuterie recipe traces back to the early 19th century, conceived by the gastronome Brillat-Savarin in homage to his mother, who was named Aurore (Aurore is the French word for “dawn”). This grand pâté en croute was made from the finest game, veal, pork, foie gras, and truffles. This recipe is a more accessible rendition but remains a challenge for the bravest of connoisseurs!