A Stroll Down Memory Lane: Pâté en Croûte

For me there’s no surer way to revisit the past than the sense of taste, so I decided to create this favorite of my youth, which I found in a box of ancient recipes from my beloved grandmother. My first bite took me back to a small town in Brittany and golden mornings by the sea. I doubt you’ll have a similar reaction, but my guests made short work of the dish in the photo above. Click below for the recipe.

Start by mincing one half pound of veal liver, then add three quarters of a pound of Italian sausage (sweet, no added spices), one egg, 4 French biscottes (crisp toast-like crackers), 3 tablespoons of Dijon mustard, and salt, pepper, nutmeg, tarragon and parsley to taste. Mix until smooth. Now the dough: put one half pound of white flower in a bowl. Make a space in the center and put in one egg and mix a bit. Add one half cup of milk, mix a bit, then one quarter pound of soft butter.  Continue mixing until the dough doesn’t stick to your finger. Grease a 10″ x 4″ terrine with a cover. Roll the dough and place into the mold. Add the meat mixture. Roll leftover dough to make a cover. Brush egg yolk on the outside edges to set the cover. Cut a hole in the center to create a chimney—I use rolled aluminum foil to create the chimney. Bake at 385 degrees for one and a half hours. Put in the oven in a tray of water to cook evenly. Serve at room temperature. I offered several gourmet mustards as a garnish.

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