Pate de Lapin Rabbit Pate
Pate de Campagne
Shrimp Pate
Almond Mushroom Pate
Pate With Porcini And Calvados




Pate de Lapin Rabbit Pate

for 8 people :
600 gr [11/2 lb] rabbit meat
(equivalent to one rabbit of 1.5kg [3 lb])
400 gr [1 lb] of sausage meat
2 large shallots
2 eggs
2 Tablespoons sour cream
5 cl [2 fl oz] cognac or armagnac
bay leaves, a few blades of parsley
grated nutmeg, salt & pepper

Bone the rabbit or have it done by your butcher.
In a electric mixer, ground the meats together with a blade, pour
it in a bowl when finished.
Pre-heat oven to 200 C / 400 F, mince the chalots and parsley, add
them with all the other ingredients except the bayleaves in the bowl.
Mix everything together until well blended (use your hands !).
Taste and adjust seasonning....flavor needs to be strong for baking
will decrease it a little.
Put the mixture in the small pate tureens and place one bay leaf on
each pate; bake for 40 minutes.
Serve with French cornichons, out from small tureens in an ear-dish on
a bed of lettuce.
If you chose to bake it in a single large tureen, place 3 bayleaves on
and cook it for 1h30 (it must be covered while cooking).




Pate de Campagne

by Anthony Bourdain with Jose de Meirelles & Phillippe Lajaunie
from Anthony Bourdain's Les Halles Cookbook
Makes a 2 1/2 pound (1.5kg) terrine

Caul fat is the lacelike intestinal lining that you are going to use
to line your terrine mold. It's one of those things you want to have
ordered from your butcher way in advance, so that it's there, fresh
and ready to go, when your other meat arrives. Caul fat is great,
multipurpose stuff. Your butcher has probably heard the tales of his
fellow butchers binding wounds with it. You can wrap forcemeats in it
(as we will do), fish, or roasts. It helps keep shape and retain
moisture, and it adds flavor. And it looks really cool and
professional. It has the added benefit of being easy to work with.

1/2 lb pork liver, cut into chunks just small enough to fit into the meat
grinder
1/2 lb pork fat, cut into chunks just small enough to fit into the meat
grinder
1 lb pork shoulder, cut into chunks just small enough to fit into the
meat grinder
1/2 Tbsp black pepper
Scant pinch of allspice
5 garlic cloves
2 shallots, thinly sliced
3 oz Cognac
3 oz white wine
4 sprigs flat parsley
1 tsp salt
1 egg
caul fat to wrap
1 cup duck fat

In the large bowl, combine the liver, pork fat, pork shoulder,
pepper, allspice, garlic, shallots, Cognac, white wine, and parsley
and cover. Refrigerate overnight. That was easy.
The next day, remove the mixture from the refrigerator, add the
salt, and pass everything through the strong meat grinder which you
have fitted with a medium blade. The grind size should not be too
small (paste) nor too large (chunks). Basically, you're looking for a
grind size about that of meat loaf. If you don't have a durable meat
grinder, suck up to your friendly neighborhood butcher and take your
mix down to him. He should like you by now; he doesn't get a lot of
calls for pork liver and pork fat. (If that's also not an option, trim
off as much sinew as possible, cut the pork into small dice, and hope
for the best.)
When your meat and other ingredients are ground up, add the egg and
mix through by hand. Preheat the oven to 325 F (170 C).
Line the terrine mold with one big piece of caul fat (or
overlapping pieces, if you must) so that plenty of extra flops over
the edgeenough to cover the top of the pate when you fill the mold.
Fill the terrine with the ground mixture, packing it tightly. Lift the
terrine and firmly drop it onto the work surface (easy, don't go nuts)
a few times, to knock out any air pockets. Fold over the remaining
caul fat to neatly cover the pate, trimming and tucking until it looks
nice. Now cover the whole megillah with foil.
Set up a bain-marie inside the preheated oven. Put the filled
terrine in the center. Obviously, you do not want the water level to
be so high that the water leaks into the terrine mold. You want just
enough water so that it comes up below the rim. Cook the terrine in
the water bath in the oven for about 2 1/2 hours, or until the
internal temperature is 160 F (70 C) (this is where your meat
thermometer comes in).
When done, remove from the oven and allow to cool. Place a weight
on top of the terrine (still in foil) and refrigerate overnight. The
next day, remove the weight, remove the foil, melt down the duck fat
in a small saucepan, and pour it carefully over the pate. Then
refrigerate again for a few hours. The pate will keep in the
refrigerator for at least 5 days.
Serve with cornichons and maybe a tiny salad. If you did everything
right, the pate, when sliced, should be firm and moist, not dry or
crumbly. The color should be uniform, not pink at the bottom and gray
on the top. It should be cooked through, and the slices should have
structural integrity, meaning they don't break when you cut them.



Shrimp Pate

>From MFK Fisher's How to Cook a wolf

4 lbs fresh shelled cook shrmp
1 onion, minced very fine
1 cup melted butter, more if the pate seems dry
3 Tbsp lemon juice
1/2 cup mayonnaise
salt, pepper, dry mustard, whatever spice you want

Mash the clean shrimp very fine in a big bowl with a potato masher,
and add the onion as you do it. When you can mash no more, pour in the
melted butter, mixing it thoroughly. Add the lemon juice nad
mayonnaisse and continue to pound it. It will be a stiff paste. Season
it highly; if you plan to use it within two days use fresh herbs at
your discretion, but if you will be keeping it in the icebox use
powdered condiments.
Pack the mixture into a mold, and press it down well. Chill it for at
least 12 hrs in the ice box. When you are ready to serve, turn it out
and slice it thin with a sharp hot knife.



Almond Mushroom Pate

for 6 servings:

2 Tbsp Margarine
1 sm Onion, Chopped
Clove Garlic, Minced
1 1/2 cup Sliced Mushrooms
1/2 tsp Tarragon
1 cup Blanched Whole Almonds
1 Tbsp Lemon Juice
2 tsp Soy Sauce
1 ds White Pepper
2 Tbsp Cream Cheese, Optional *

* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely
chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red
pepper strips, optional.


In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
Saute until tender but not browned. Add tarragon, stir until it is
softened. Pour mixture into a bowl of food processor. Add remaining
ingredients. Process until mixture is smooth. Add cheese if you prefer
a more spreadable consistency. Spoon into a serving bowl. Top with
garnish of your choice. Makes 1 1/2 cups. People who do not like
ordinary pate seem to love this one. Vary the herbs and substitute the
vegetables as you wish. Serve with water crackers, thick slices of
crusty French bread, thin slices of whole wheat bread, or unsalted
whole wheat crackers. May be frozen. VARIATIONS: - Substitute other
vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t
fennel for the tarragon and 1 cup whole pecans for the almonds - vary
the flavor by using other seasonings such as basil, oregano, dillweed,
curry powder, or nutmeg.



Pate With Porcini And Calvados

1/2 oz dried porcini
1 cup chicken stock (full salt)
3 1/2 Tbsp calvados
4 Tbsp butter
1/3 cup minced shallots
3 cloves garlic, minced
1 1/2 Tbsp fresh thyme, minced
1 lbs chicken livers, rinsed and deveined
3/4 tsp salt
freshly ground pepper
2 Tbsp heavy cream

Rinse porcini. In a small pan, bring chicken stock to a boil. Pour
chicken stock into a small bowl with the porcini. Let sit for 10-20
minutes. Remove porcini from stock and mince. Set aside.
Let stock sit for a few minutes, then pour it back into the saucepan,
discarding the sandy stuff at the bottom of the bowl. Add calvados.
Simmer until stock is reduce to 1/4 cup. Let cool.
Rinse and devein the chicken livers. Mince the shallots, garlic and thyme.
In a large skillet, melt butter over low heat. Add shallots, garlic
and thyme. Cover skillet and cook for about 10 minutes, stirring once
or twice. Raise the heat to medium and add chicken livers, salt and
pepper. Cook until livers are done but still pink inside.
Add everything (don't forget the mushrooms) to a food processor and
process until smooth.
Refrigerate for at least 24 hours.
This pate oxides very easily, so you probably want to scrape off the
top before serving.



Aspic For Pates

Jacques Pepin uses aspic to cover the top of pate. You will need to
prepare the aspic and then let it cool so that it begins to thicken.
Jacques describes the proper consistency as "oily". If it becomes too
thick return it to the heat to re-melt.

Yield: Make About 6 Cups

1 cup coarsely chopped celery (including top)
1/3 cup parsley leaves
1/2 cup carrots, peeled and coarsely chopped
1 or 2 branches fresh tarragon or a dash of dry if not available fresh
1 cup coarsely chopped green of leek
1/2 teaspoon crushed peppercorn
4 egg whites
1/2 cup good port wine
4 envelopes unflavored gelatin
6 cups chicken or beef stock (see link)
Salt and Pepper to taste

Mix all ingredients in a stainless steel enameled saucepan. Bring to a
boil, stirring the mixture almost constantly to avoid scorching. As
soon as it boils, a crust will form on top. Reduce the heat, let set
for about 10 minutes. Do not stir or disturb the stock anymore at this
point. Remove from heat, let set about 10 minutes, then strain through
a fine strainer lined with paper towel. Allow to cool. Reheat if
necessary.



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