Mixed Meat Val D Or Pate En Croute
|Onion||1 Small, finely chopped|
|Lean minced pork||2 Pound|
|Raw chicken breast||1 1⁄2 Pound, boned|
|Sliced cooked ham||6 Ounce|
|Cooked tongue slice||6 Ounce|
|Sliced mushrooms||1 Cup (16 tbs)|
|Canned pimentos||2 , cut into strips|
|Pork fat||1⁄4 Pound, cut into small strips (Use Fresh Pork Fat)|
|Meat broth||2 Cup (32 tbs) (Use Meat Broth That Will Jelly)|
FILLING: Saute the onion in butter until transparent, then add the minced pork and cook slowly for 15 minutes.
Do not brown.
Season well with salt, pepper, a little mace and nutmeg.
Spread about 1/3 of mixture in the bottom of the pastry-lined pan.
Add a row of sliced raw chicken, then a few mushroom slices, strips of pimento and pork fat strips.
Cover with some of the ham and tongue, then another layer of the pork mixture.
Repeat to use all the ingredients, ending with the pork mixture.
Press meat down firmly so that centre is slightly higher than sides.
Dampen the pastry edge and cover with rolled-out pastry top.
Decorate top and cut openings.
Brush with egg yolk mixed with a little milk.
Bake at 400F for about 30 minutes or until pastry is golden, then reduce heat to 350F and bake one hour longer.
Let cool and pour warm strong broth into the opening, tipping the pan so that all air spaces are filled.
Chill in the refrigerator.