Recipes
Pâté de Volaille (Pâté of Poultry)
- 1 Ľ pounds boneless chicken (cooked) or turkey (cooked)
- ˝ pound pork (cooked)
- ˝ pound ham (cooked)
- 3 cloves of garlic, finely chopped
- 2 scallions, finely chopped
- 1 medium leek, finely chopped white and tender green parts
- 1 medium onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 bay leaf
- 1 teaspoon fresh thyme, finely chopped
- ˝ teaspoon salt
- Freshly ground black pepper
- 2 eggs, lightly beaten
- 1 tablespoon flour
- Ľ-˝ cup butter, softened
- Ľ cup Calvados or brandy
- ˝ lb bacon
Preheat oven to 350 degrees.
Grind the meats. Add garlic, scallions, leek, onion, parsley, and thyme. Season with salt and pepper. Add eggs. Sprinkle in flour. Blend in butter and then brandy. Combine well. With the bacon, line a 1 ˝ quart casserole or pâté pan, add pâté mixture, insert bay leaf into center of pâté, and top with the remaining bacon. Screw on lid of the pâté pan or cover the casserole. Place in a pan of hot water filled half-way up the pâté pan. Bake for 1 hour. Remove pâté from oven and place a weight on top of it. Refrigerate. Best if served 24 hours later.
Serve with crusty French bread, a nice Dijon mustard, and cornichons.
Wine pairings- Red: Rhône-style; Beaujolais
- White: Rhône-style; unoaked Chardonnay; Sauvignon Blanc from Sancerre or Pouilly-Fumé appellations
- Other: Rosé from Provence
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