Ingredients:
For the filling and the confectioner’s custard:
1 pound breast of veal
1 pound pork
7 oz of bacon
3 eggs of which the yolk of one egg will be used to baste the top of the pie crust
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
2 chopped shallots
Salt and pepper, nutmeg seed to grate and one teaspoon of mixed spices
2 Tablespoons olive oil
2 Tablespoons Cognac
For the pie crust:
4 1/2 cups of flour
3 pinches of salt
3 eggs
12 oz of butter
1 to 2 Tablespoons water if needed
Directions:
Prepare the pastry crust (or buy 3 packages of frozen dough if you are in a hurry).
Melt the butter in the microwave or in a double boiler. Put the flour in a large bowl. Add the salt, the 3 eggs
and the melted butter. Mix well. Add a few Tablespoons of water if necessary until the dough forms a ball that
will easily spread onto a cake pan.
Spread the dough onto a buttered cake pan. Put 6 oz of the dough aside for decoration.
Ground the veal, porc, and bacon. Add the parsley, chives, shallots, grated nutmeg, spices, 2 eggs, olive oil,
Cognac and salt and pepper to taste. Mix well.
Pour the mixture onto the pie crust in the cake pan. Use the saved dough to cover the “pâté”. Use a knife to
make decorations on the pie crust. Paint the egg yolk of the last egg onto the pie crust.
Place in a 400 degree oven for 1 hour. After 15 minutes, cover with aluminum foil.
Serve cold with a salad, the following day.
Bon appétit !
