Liver Pate En Croute
|Frozen puff pastry||2⁄3 Pound|
|Calf liver||1⁄4 Pound|
|Black pepper||1⁄2 Teaspoon|
|Smoked ham||1⁄2 Pound|
|Pork liver||1⁄2 Pound|
|Veal bratwurst||1⁄4 Pound|
|Heavy cream||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Grated nutmeg||1 Pinch|
Thaw the puff pastry.
Finely dice the calf liver, saute in the butter, sprinkle with the salt and 1 pinch of the pepper and allow to cool.
Cut the ham and the pork liver into strips.
Peel and chop the onion and put through the fine blade of the meat grinder with the ham and pork liver.
Mix with the bratwurst, heavy cream, parsley and calf liver and season with the nutmeg and the remaining pepper.
Preheat the oven to 400°.
Lay the sheets of dough on top of one another.
On a lightly floured surface roll out to a 12 x 16-inch rectangle.
Spread the filling on one half the dough leaving a 1-inch border.
Press the dough over the filling.
From the left-over dough cut out shapes and apply with egg white.
Brush the pastry with egg yolk, lay on a baking sheet rinsed with cold water and bake 30 minutes.