Veal And Orange Pate
|Veal fillet||3 Pound|
|Ground ginger||1 Pinch|
|Cayenne pepper||To Taste|
|Brandy||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Unflavored gelatin envelope||1 Tablespoon|
|Ripe tomato||1 (Firm)|
|Watercress||1 Bunch (100 gm)|
1 Cut the veal into large pieces about 1 1/2 inches square and put into a mixing bowl. Season with salt and pepper, ginger and a generous pinch of cayenne pepper.
2 Cut 2 oranges into halves and squeeze the juice into a bowl. Add the brandy and white wine; mix together well and pour over veal. Allow to stand for about 2 1/2 hours.
3 To prepare gelatin, place 2 cups water in a pan, sprinkle gelatin over water and stir well. Let stand for 5 minutes. Gently heat mixture until dissolved.
4 Pour a little gelatin into an oven- proof dish and let set. Remove peel from remaining two oranges and use strips of peel to make leaf shapes. Place orange leaves on aspic in dish. Segment one orange and arrange segments in middle of dish to form a star. Slice remaining orange and reserve. Pour a little more gelatin over orange and let set. Set rest of gelatin in a roasting tin for use as a garnish.
5 Cut bacon into matchstick strips. Carefully arrange orange slices around side of dish. Place a layer of marinated veal in dish and cover with half the bacon strips. Repeat layering, finishing with the veal mixture. Pour the marinating liquor over meat.
6 Preheat oven to 425 Â°F. Cover pate and cook for few hours. Remove dish from oven and cover with a plate or pan lid. Place heavy weight on top and leave overnight.
7 When cool, turn pate onto a serving dish. Chop gelatin in tin coarsely and arrange around dish.
8 Peel tomato, remove top and scoop out seeds. Cut a thin strip of tomato and roll up to form a flower shape. Decorate top of pate with a few watercress leaves and tomato flower. Garnish dish with water-cress.