European Pate Loaf
|Ground veal||1 Pound|
|Ground beef||1 Pound|
|Onion||1 Small, grated|
|All purpose flour||1 Tablespoon|
|Leaf marjoram||1⁄2 Teaspoon, crumbled|
|Canned condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounces Each)|
|Sweet pickles||10 Small, quartered lengthwise|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
1. Combine ground veal and beef in a large bowl. Beat eggs slightly in a cup; measure 2 tablespoons into a second cup and set aside for brushing loaf in Step 4. Add remaining to meat mixture with onion, flour, salt, marjoram, pepper and 1/2 cup of the broth; mix well with a fork. (Set remaining broth aside for Step 6.)
2. Make meat-pie pastry. Roll out 1/2 to a rectangle, 15x10, on a lightly floured pastry cloth or board; fit into a loaf pan, 9x5x3-inch.
3. Spoon one third of the meat mixture in an even layer in bottom of pan; place half of the pickle slices lengthwise in five evenly spaced rows on top. Repeat with another layer of each, then top with remaining third of meat mixture. Fold edges of pastry over meat.
4. Roll out remaining pastry to a rectangle, 10x6; trim evenly to 9x5, then cut several slits to let steam escape. Place over meat loaf; pinch edges to seal; brush with saved beaten egg.
5. Bake in moderate oven (350°) for 1 hour and 45 minutes, or until golden. (During baking, juices from meat may bubble up around edges and through openings in top but will soak back into loaf as it cools.) Place pan on a wire rack to cool while preparing gelatin mixture.
6. Soften gelatin in 1/2 cup of the remaining broth in a small saucepan; heat, stirring constantly, over low heat until gelatin dissolves; remove from heat. Stir in remaining broth.
7. Push a skewer through each of the openings in top of loaf, pushing it to bottom of meat, then spoon in just enough of the warm gelatin mixture to fill holes. Let stand until gelatin mixture soaks into meat. Repeat several more times with remaining gelatin mixture until no more will soak into meat. (Save any remaining gelatin mixture to add to soup.) Chill loaf several hours, or even overnight. When ready to serve, cut in thick slices with a sharp knife.