Here's the
Country Pâté:
(Prep. time 15 min + THX 1 min + 1h and 30 min baking)
(8 servings)
250 g pork loin (
échine de porc)
100 g veal shoulder (
épaule de veau) (
)
100 g fresh rendered lard
one thin slice of lard
1 medium onion (60 g)
4 stalks parsley
2 eggs
2 Tbsp armagnac or cognac (brandy)
1 tsp allspice or
quatre épices80 g shelled pistachios or hazelnuts
1 bay leaf
1 branch fresh thyme
2 tsp salt
1 tsp black pepper
Preheat oven to 180ºC.
Cube each meat separately into 3/4 in (2 cm) pieces.
Put into bowl the pork loin, salt, pepper and allspice and process
5 seconds on speed 9.
Empty contents of bowl into salad bowl.
Put in THX bowl the onion, halved, and the parsley cut in 2 or 3 pieces. Process
5 seconds on speed 6.
Add lard and veal, process
10 seconds on speed 6.
Add reserved pork loin, eggs and Armagnac; process
10 seconds on speed 4.
Check for taste and salt or add more spice if necessary.
Slightly roast nuts in non-stick frying pan and add them to mixture.
Cover terrine mould with slice of lard, slightly exceeding edge. Pour stuffing on this, put bay leaf and thyme sprig on top. Fold edges of lard over the stuffing. Close terrine and seal edges with a paste made up of flour and water.
Put in oven, inside a baking mould filled with water. Bake 1 hour and 30 minutes at 180ºC.
Let cool and chill about 24 hours before serving.
