Paté Vendéen

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This pie or galantine is a near relation of the pâte De jambon of Burgundy.

Take a rabbit, cut fillets out of the saddle and the legs; take the rest of the meat, the liver, a little piece of garlic, parsley, and chop all this together, then marinate it for an hour in a pint of white wine and a little brandy, season well and add spices.

Take also a piece of ham, parboil it in a stock prepared in the following manner: Water, a tumblerful of white wine, one calf’s foot, a bouquet garni (there should be, in addition to the usual herbs, tarragon and chervil). Remove the ham when it is a little less than half cooked. Then chop it and mix it well with the minced rabbit.

Then fill a terrine in alternate layers of minced meat and fillets of rabbit, sprinkling with seasoning after each layer of meat is placed; finish by a layer of minced meat and cook au bain marie in the oven.