|
|
|
|
Serves: 12
5
ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2
tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped
basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine
aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in
skillet. Sauté the onions. Combine meat, onion, and seasonings in a
bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the
meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line
top and bottom with pastry dough. Alternate forcemeat and artichokes ending
with forcemeat.
Cover pate with pastry. Brush with egg yolk.
Cut an
opening in the center.
Bake at 350 degree for about an hour. When cold,
fill the pate with sherry wine aspic.
