Mastering the Art of French Cooking, Volume 2 (141 page)
Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
The sheets of fresh pork fat | Place an oval of pork fat on the bottom of the mold, and line the sides. |
2)
Filling the mold
The The lined A bowl of cold water |
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With your pâté mixture made, your garniture in strips, and your mold ready, you can now assemble the pâté. Have a bowl of cold water handy to dip your hands into when you spread in the meat mixture.
Preheat oven to 375 degrees.
Fill the mold, starting with a layer of pâté, then a layer of garniture strips, a layer of pâté, another of garniture, and a final layer of pâté mixture. |
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1 imported bay leaf
A sprig or 2 of thyme (or ¼ tsp dried thyme)
The second oval of fresh pork fat
Place bay leaf and thyme on top of
pâté; cover with the second oval of pork fat.
The reserved dough (or chilled leftover dough)
The paper pattern (size of mold opening)
A pastry brush and cold water
A table fork
Roll the reserved dough out ½ inch thick, cut into an oval following pattern, and place on top of pork-fat oval. Paint circumference with cold water and
fold edges over, pressing first with fingers to seal,
and then with the back tines of a table fork.
(
NOTE
: Cover must be thick so that it will rise only a little, otherwise you will have too large a gap between meat and top of crust after baking. Another reason for making it thick is that it will barely cook through and thus will not crumble when you eventually slice the
pâté.
)
Pastry cutouts made from leftover dough Egg glaze (1 egg beaten with 1 tsp water) |
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