ISO: ISO T&T Classic French Pate and Terrine Recipes

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richard-in-cincy

Well-known member
I bought a pointed oval pate mold (pate en croute ovale a cotes--see pic) in France and I've yet to use it. Kind of an expensive toy to be sitting unused in the batterie de cuisine closet. I will be attending an elegant New Year's Eve dinner party and usually get asked to bring an hors d'ouevre and I thought a classic baked French pate en croute using this beautiful mold would be just the thing to take this year.

I have several recipes, including Julia's from "Mastering," but haven't made any of them so just wondered if anyone had any "go to" recipes that would fit the bill.

Also, I have duck and wild turkey breast, and venison in the freezer, so I was thinking it would be fun to do something with one of those.

I also have several lidded terrine molds, so also looking for recipes using those as well.

TIA!

http://www.jbprince.com/professional-culinary-molds/oval-pate-8-1-2-inch.asp

 
Richard, I know my mother had several good recipes.

I have her collection of cookbooks now, so will look through and see if I find anything. She had several very good Belgian cookbooks, so there should be something. I remember we once made pate when we lived in Brussels--it was quite the process! She bought several antique molds at the local flea markets and we used those. So much fun...

 
Richard, I have Martha Stewart's new "Entertaining" book (wow, that woman has some beautiful homes)

and I thought there were terrines.

Let me look when I get home, unless you're firm on the personal T&T.

 
Here is what she has: let me know if you want any of these recipe

Terrine de fois gras
Terrine of duck breast and leg confit
Leek Terrine
Pate de Champagne
Pate en croute
Pork Rillettes
Vegetable Terrine

 
I've used this REC which is very good. I also use the one from Mastering.

Side by side they are different but both wonderful. I personally prefer the one from "Mastering" but that is only my own taste.

 
I've never tried the one from Mastering because I was seduced by the ease of buying sausage meat

instead of grinding pork. Lazy me! I really owe it to Julia to try the earlier one.

 
Not an en croute recipe but excellent

1# chicken livers
6 oz softened butter
1 small onion, finely minced
2T dry sherry
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
pinch cinnamon

Wash livers. Blanch in boiling water, no more than 3 mins. Puree with butter until smooth. Add remaining inc=gredients and puree til smooth. Chill well before serving. Serve with toast points.

My mother made this for years. I think from the cookbook, Splendid Fare.

 
It's a long one (includes pastry), so I'm xerox-ing and mailing it out to you

That way I won't miss an important step.

And because I'm lazy.

 
Well, you know I'm going to do the most labor intensive, baroque, and

over the top one I can possibly do since that is the only dish I'm carrying into this soiree. I pulled out both volumes of Mastering and was going over the method (en croute in a mold is in Vol. II btw). I was really worried about lining the open hinge mold properly, but Julia's diagrams and instructions are spot on and greatly eased my anxiety about it.

 
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