Le Pàté Montalbanais

Name: Le Pàté Montalbanais (Pork and veal paté)
Yield: Serves 6
Cuisine: French
Ingredients: 150 nil (¼ pt) armagnac; 250 g (8 oz) pork neck or upper hand; 150 g (5¼ oz) pig’s liver; 250 g (8 oz) Toulouse sausagemeat; 175 g (6 oz) couennes (pork rind) or unsmoked streaky bacon; 500 g (1 lb) escalopes of veal, cut thin but not beaten; 2 bay leaves; quatre-épices; 2 onions; salt, pepper

Pork and veal paté

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

In this pork-based pàté the appearance and the texture is set off by the strips of veal running through it.

Ingredients

500 g (1 lb) escalopes of veal, cut thin but not beaten
150 nil (

Europe
France
Starter
Mediterranean

Method

Cut the escalopes into strips, the length of your terrine and about 2.5 cm (1 in) wide, and put them to marinate in 125 ml</