1 kg lean pork , diced [35 oz.]
1 kg lean veal into cubes [35 oz.]
2 chopped onions
50 g chopped parsley [1,8 oz.]
1 teaspoon épice riche
Freshly ground black pepper
2.5 ml of Vin de Sylvan or other dry white wine [0,5 pints]
350 g chicken livers [8,8 oz.]
1-2 tablespoons Kirsch
1 tablespoon brandy
Pâté è Pâté:
1 kg flour [35 oz.]
2 teaspoons salt
350 g lard [12,3 oz.]
3 dl water [0,65 pints]
Beaten egg for brushing
Mix the different meats, onion, parsley, spices, pepper and 1 teaspoon salt in a bowl. Cover with wine. Season the chicken liver with salt and pepper, put it in a small bowl and pour Kirsch and brandy over it. Let the meat and liver lie in the marinade for 24 hours.
Sift the flour and salt in a bowl. Create a recess. Melt the lard in the water and pour it into the recess. Beat everything quickly into a fairly loose dough. Cover it and let it rest in a cool place for about 30 minutes.
Pour the marinade from the meat and liver.
Roll out two thirds of the dough thinly and dress a 30 cm long pate form or a two-litre [4,2 pints] wide bread form. Press the dough well into the corners. Fill in the meat mixture and spread the chicken liver evenly.
Roll rest of dough into a lid, place it over the filling and pinch the edges firmly . Brush with the whisked egg, and make 2 – 3 cut in the lid . Bake in hot oven ( 230° C.) [450° F.] for 20 minutes. Lower the heat to 160° C. [320° F.] and continue cooking for a further 2 to 2 1/2 hour.
Serve with veal broth jelly , cornichons and crispy baguettes .
10 to 12 servings