Pâté en Croûte

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Preparation info

  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

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 shoulder, diced
  • 1 pound pork fat, diced
  • 4 raw eggs, lightly beaten
  • 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground allspice
  • 2 tablespoons cognac
  • ½ pound lean smoked ham, cut into ½-inch strips
  • 2 truffles (optional), cut into ½-inch strips
  • 2 hard-cooked eggs
  • 1 tablespoon water
  • 1 envelope unflavored gelatin
  • 2 cups Chicken Stock

Method

  1. Preheat oven to moderate (350°F.).

  2. 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 pastry or to have overlapping folds at the corners.

  3. Combine the veal, pork, pork fat, three of the raw eggs, the salt, pepper, allspice and cognac.

  4. Place a layer of the meat mixture in the bottom of the pastry-lined pan and arrange some of the ham and truffle strips lengthwise on top.

  5. Cover with more of the meat mixture. Place the hard-cooked eggs in the middle and pack more meat mixture over and around them. Arrange another layer of ham and truffle strips and finish with the remaining meat mixture.

  6. Roll out the reserved pastry for a cover. Moisten the pastry edges and seal the cover onto the sides. Decorate the edges.

  7. Make a hole in the center of the cover to allow the steam to escape. Cut pastry leaves from the scraps, moisten the undersides of the leaves, and place them around the steam hole. Cut an oblong of pastry four inches long and one-half inch wide. Roll up lengthwise and pinch one end to make a rosette. Place a metal or Pyrex funnel in the hole to prevent liquid from bubbling over pastry during baking.

  8. Combine the remaining raw egg with the water and brush over the surface of the pie and rosette. Place both on a baking dish and bake for two hours. Cool. Chill.

  9. Soften the gelatin in one-quarter cup of the stock. Heat the remaining stock, add to the gelatin mixture, and stir to dissolve. Cool and chill until partially set.

  10. Pour the jellied stock through the hole into the chilled pie until it will hold no more. Chill. Remove from the pan and cover the hole with the rosette.

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