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Emeril’s Ploughmans Lunch

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy, Grains Emlive10 1 servings

INGREDIENTS

1 lb Veal round; ground
1/2 lb Pork butt; ground
1/4 lb Chicken livers; ground
1/2 lb Boiled ham; cut into 1/2-inch
; cubes
2 Bay leaves
1 1/2 ts Salt
1/4 ts Dried thyme
1/4 ts Dried oregano
1 ts Freshly ground pepper
1/2 c Onions; finely minced
1 tb Garlic; chopped
1/2 c Brandy
1/2 c Port wine
1 Egg white
2 tb Parsley; chopped
1 Recipe pate pastry dough
5 Soft boiled eggs; peeled
1 Egg; beaten
1 Loaf brown bread or pumpernickel bread
1 lb Maytag Farms blue cheese
2 c Whole grain mustard
1 c Cornichons

INSTRUCTIONS

Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay
leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in
the brandy and port. Cover with plastic wrap and refrigerate for 24 hours.
Remove and drain well. Stir in the egg white and parsley.
Line an earthenware terrine with the pastry dough. Leave enough of the
dough overlapping all sides of the pan so that the pastry will completely
cover the top of the pate mixture when folded over. Spoon half of the meat
mixture evenly over the bottom of the crust. Place the eggs down the center
of the meat. Preheat the oven to 350 degrees F. Spoon the remaining meat
mixture over the eggs and press firmly. Fold the overlapping dough over the
top of the meat mixture, sealing the edges completely. Using a sharp knife,
cut a small circle out of the center of the pastry. Lightly brush the top
of the pastry with the beaten egg.
Place the mold on a baking sheet and place in the center of the oven. Bake
for 1 1/2 hours or until the internal temperature reaches 165 degrees F.
Remove from the oven and cool completely. Refrigerate the pate for at least
8 hours. The pate can be served either at room temperature or cold. Slice
the pate into 1-inch slices and serve with the brown bread, blue cheese,
mustard and pickle.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 1126 Calories (kcal); 9g Total Fat; (12% calories from fat);
31g Protein; 109g Carbohydrate; 685mg Cholesterol; 10049mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C65
Converted by MM_Buster v2.0n.

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