Le Pâté Lorraine

Name: Le Pâté Lorraine (Meat Pâté)
Cuisine: French
Ingredients: 3 slices fat bacon; 6 chicken thighs; Pepper; 1 pig’s or calf’s foot; Bones from chicken thighs; Salt; 2 tablespoons minced shallots, or onions; Dash allspice; ⅛ teaspoon dried thyme; 1 clove garlic, minced; 1 cup chicken stock; ½ teaspoon minced parsley; 2 cups white wine; Parsley; 1 teaspoon salt; 1 bay leaf; 2 tablespoons Cognac; 1 teaspoon sugar; Freshly ground pepper; 1 carrot, chunked; ½ pound pork fat; 1 onion, sliced; ½ cup white wine; 2 bay leaves; 1 garlic, cut in half; ½ pound lean pork; ½ pound lean veal

Meat Pâté

Preparation info

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Stock

Bones from chicken thighs
1 pig’s or calf’s foot
1 cup chicken stock

Europe
France
Main course
Mediterranean
Gluten-free

Method

Prepare the stock. Remove meat from chicken thighs. Put bones and balance of stock ingredients into a large saucepan, or kettle. Cover and simmer for about 2 hours. Liquids should reduce by about half. Strain ingredients from liquids. Cool and remove coagulated fat from surface. What remains is nothing more than a seasoned gelée. Use it to flavor the pâté and to give i