Pâté en Croûte

Name: Pâté en Croûte
Yield: 8 to 10 servings
Cuisine: United States
Ingredients: 1 tablespoon water; 2 hard-cooked eggs; 2 truffles (optional), cut into ½-inch strips; ½ pound lean smoked ham, cut into ½-inch strips; 2 cups Chicken Stock; 1 envelope unflavored gelatin; 1 pound pork fat, diced; 4 raw eggs, lightly beaten; 1 pound veal shoulder, diced; 1 pound lean fresh pork shoulder, diced; ¼ teaspoon ground allspice; 2 tablespoons cognac; 1 tablespoon salt; ½ teaspoon freshly ground black pepper

Preparation info

8 to 10
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Unbaked Pie Pastry, 2-crust
1 pound veal shoulder, diced
1 pound lean fresh pork should

Americas
United States
Starter
New York

Method

Preheat oven to moderate (350°F.).
Reserve one quarter of the pastry for the pie cover. Roll the remainder to one-eighth-inch thickness and use it to line a loaf pan (9 × 5 × 3 inches) or large oblong pâté form. Take care not to stretch the pa