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May 2018

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French Pate Recipe

French Pate recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print French Pate recipe  PDF


2 lb Veal, shoulder, cubed
1 lb Pork, shoulder, cubed
1 lb Chicken, livers
2 ea Duck, breasts, cut in
strips, chicken breasts may be substituted 2 c Wine, white
6 ea Bay leaves
1 ts Rosemary
1 ts Thyme
1/4 lb Fatback, thinly sliced
3/4 lb Fatback, cubed
Salt (to taste) Pepper (to taste) 1 tb Allspice
2 ts Thyme
1/3 c Flour
2 lg Eggs
2 oz Brandy
Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mi ture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (e cept the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mi ture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans

French Pate recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
623 people have voted
Last Reviewed on 2018-05-27



Sunday, May 27 2018 Download & Print French Pate recipe  PDF   Chicken Breast recipes RSS   Thumsb up

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