Pate De Noel
|Roasting chicken||3 Pound|
|Veal knuckle||2 Pound|
|Cold water||12 Cup (192 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Ground pork||1 1⁄2 Pound|
|Brandy||1⁄2 Cup (8 tbs)|
Skin turkey and chicken; reserve skin.Cut meat from bones in large pieces, 1/2 inch thick.
Remove fat, gristle and tendons, and reserve.
Slice meat from veal knuckle into similar-size pieces.
Refrigerate sliced meats.
Pile bones,skin and trimmings in preserving kettle; add cold water and next 8 ingredients.
Bring gently to boil-ing point, and skim off foamy scum that will ap-pear.
Cover, turn heat low and simmer 3Ã¢â‚¬â€4 hours.
Drain broth into bowl; then return broth to pan alone, and continue simmering, uncovered,until reduced to 4 cups.
Meanwhile pick over bones, and save any cooked meat bits.
Strain reduced broth through cheesecloth, and cool to room temperature.
Blend ground pork with brandy and 1/2 cup broth.
Roll Plain Pastry about 3/16 inch thick.
Line 3-quart oblong, round or oval pan, preferably about 4 inches deep.
(A loose-bottomed pan is ideal if you wish to remove finished pie to platter for serving.) Sprinkle raw sliced meats with 1 tablespoon salt and pepper.
Fill pastry-lined pan to top with alternate layers of dark meat, light meat, ground pork mixture and mushrooms.
Roll Flaky Pastry 3/16 inch thick, and cover pie.
Trim and seal pastry edges with egg white.
Cut 2- or 3 1/2-inch openings in center of pastry lid.
Cut out pastry leaves or triangles, and arrange over vents; you can also braid strips of Flaky Pastry to decorate edge.
Brush top with egg yolk.
If using a spring-form pan, place the pie on a small tray or cupped square of heavy foil.
Bake pie in preheated 400Ã‚Â°F. oven 1 1/2 hours; reduce heat to 350Ã‚Â°F., and bake 3 1/2 hours.
Cool pate to room temperature,and lift off pastry leaves.Using fun-nel, pour reduced broth through pastry slits until pie is well filled.
Tip pan several times as you pour, so that all spaces between meats are filled.
Refrigerate overnight, and serve cold.
Note: French Canada's famous Christmas pie, made with turkey, chicken, and various season-ings, can be served all through Christmas week.
It is always served cold, its thick slices encased in firm natural jelly of the meat broth.The pie is completely in pastryÃ¢â‚¬â€plain for bottom and sides, especially flaky for top.
It may be served on platter or left in oven-glass casserole or other suitable bake-and-serve dish.