Hot Rectangular Pâté in a Crust

Name: Hot Rectangular Pâté in a Crust (Pâté Pantin)
Cuisine: French
Ingredients: ½ pound [225 g] pork tenderloin; ½ pound [225 g] top round or boneless loin of veal; pepper; 1 clove garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 1 clove garlic, finely chopped, crushed to a paste with the side of a chef’s knife; 1 bunch parsley, preferably flat-leaf, chopped just before using; ¼ cup [60 ml] port, semidry Madeira, or sweet sherry; ¼ cup [60 ml] port, semidry Madeira, or sweet sherry; ¼ cup [60 ml] dry white wine; 1 teaspoon finely chopped fresh thyme or marjoram, or ½ teaspoon dried; 1 teaspoon finely chopped fresh thyme or marjoram, or ½ teaspoon dried; 1 teaspoon finely chopped fresh thyme or marjoram, or ½ teaspoon dried; 1 pound [450 g] mushrooms, quickly rinsed, drained; 2 large shallots, or 1 small onion, chopped fine; 2 large shallots, or 1 small onion, chopped fine; 1 tablespoon butter; 4 tablespoons heavy cream; 1 pound [450 g] puff pastry, or one 14-ounce [about 400 g] package, allowed to thaw in a cool place or in the refrigerator; 1 egg, lightly beaten with 1 teaspoon salt; 1 egg, lightly beaten with 1 teaspoon salt; 1 egg, lightly beaten with 1 teaspoon salt

Pâté Pantin

Preparation info

Makes
8
First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

My Larousse defines a pantin first as a card-board puppet, manipulated with strings, and second as a person who is forever changing his or her opinion. How a pâté inherited the name, I have no idea, but suspect it refers to the makeshift quality of many a pâté pantin, which can be quickly thrown together by wrapping various leftovers in puff pastry, brioche, or pie dough and sliding the concoction into the oven.

You can approach a pâté pantin as you do most any terrine, but because

Ingredients

Europe
France
Main course

Ingredients

Method