Cold Pate

Ingredients

• 2 pounds of meat chopped
• pepper
• and salt
• chopped parsley
• peeled and chopped mushrooms
• a very little thyme
• 1 dried and chopped and pounded bay leaf
• 2 wine-glassfuls of gravy
• 1 of red wine

Method

1. 1

   Mix all ingredients well.

2. 2

   Layer larding pork in the dish, then meat, pressing down firmly.

3. 3

   Repeat until full, finishing with larding strips and bay leaves.

4. 4

   Cover with a paste of flour and water, bake for 2.5 hours, and cool before serving.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 72. The excerpt below is the record exactly as published.

Cold Pate. Dish required, one of the French brown baking- dishes with a lid ; be careful to see that the small hole in the lid is clear, so that the steam can escape. The quantity of material must depend on the size of the dish; one holding 2 pounds of meat chopped is a useful size. Have some raw fillet steak ; raw fillet of veal and a small piece of pork off* the loin is best, in equal quantities. Remove all the skin, gi’istle, or hard bits ; chop them up all fine, and mince them in a mincing- machine next, or pound them. Put all in a bowl with pepper and salt, chopped parsley, some peeled and chopped mushrooms, a very little thyme, 1 dried and chopped and pounded bay leaf, a little mixed spice (a small clove of garlic if liked), 2 wine-glassfuls of gravy, and 1 of red wine

Cook this with the app: pantry check, scaling, and the assistant.