This pate recipe came to New Orleans from Lyon with Chef Crozier, who preserves classic French cookery in his restaurant. Because the intensity of the flavor relies on the quality of the ingredients, use the best and freshest you can find.
- Veal Shoulder - 2 pounds, cubed
- Pork Shoulder - 1 pound, cubed
- Chicken Livers - 1 pound
- Duck Breasts - 2, cut in strips (alt. chicken breasts)
- Dry white wine - 2 cups
- Bay Leaves - 6
- Rosemary - 1 teaspoon, chopped
- Thyme - 1 teaspoon, chopped
- Pork fat - 1 pound, one fourth in thin sheets, three fourths cubed
- Salt and freshly ground pepper
- Allspice - 1 tablespoon
- Thyme - 2 teaspoons, chopped
- Flour - 1/3 cup
- Eggs - 2
- Brandy - 2 ounces
Put the meat in a non-aluminum bowl and add the wine, bay leaves, and thyme. Cover with plastic wrap and marinate in the refrigerator for 2 days.
Preheat the oven to 275 F. Line a terrine with the slices of pork fat. Drain the meat and grind the veal, pork, and chicken together. Mix in a bowl with the salt, pepper, allspice, thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck strips and cubed fat. Cover with the remaining mixture. Cover tightly with foil and a heavy lid. Place the terrine in a larger pan and fill the larger pan half way up the sides of the terrine with hot water. Bake for 2 to 3 hours, until the terrine juices are clear. Remove from the water bath. Take off the lid and let cool.
The terrine may be served at room temperature, or chilled.