Pâtés, Terrines, Pies and Brawns

Pâtés, terrines and pies are all quite considerable tests of cooking ability, because although mincing up the meat and putting the thing together is all quite straightforward, it is the blend of flavours that demands judgement, and the appearance that makes it appetising or not. But even an ugly-looking home-made pàté is a very useful thing to have around, and it should keep for a week in the refrigerator. Ideally the finished pàté should be nicely browned outside, still pink inside (salt pork included in the mixture helps) and enclosed in a good clear layer of jelly or some crisp brown pastry. When you are very practised you can marble each slice with cubes of pork back fat, fillets of the meat you are using, and perhaps pistachio nuts or pieces of ham or tongue layered through the mixture in carefully placed lines, so that each slice gets its share.