Title: PATE IN CRUST 1
Categories: Appetizers
Yield: 8 servings
1 ea RECIPE PLAIN PASTRY
1/2 lb CHICKEN BREAST MEAT (SLICED
2 oz BRANDY (FOR CHICKEN)
2 oz BRANDY (FOR PORK)
1 lb GROUND PORK
1/4 ts SALT
1/4 ts BLACK PEPPER
3 oz COOKED HAM (SLICED IN LONG,
1 ea EGG
1/2 lb CRACKERS
Make pastry and set aside. Marinate chicken in 2
ounces brandy
for 2 or 3 hours. In a small bowl, thoroughly mix
ground pork, 2
ounces brandy, salt, and pepper.
Roll 3/4 of pastry dough and floured wooden board
to 1/8 inch
thick. Line bottom and sides of loaf pan with
rolled pastry
shell. There should be about 1/2 inch of extra
dough on top of
sides.
Layer half of pork on the bottom of the pan. Then
layer all of
chicken and pour marinade on top. Next, layer all
of sliced ham.
Then cover ham with rest of pork.
Roll remainder of pastry to 1/8 inch thick and
cover top of pan.
Crimp edges to seal. Beat 1 egg and rush top of
pastry with it.
(see part 2 for more.)
