Veal Pâté

More pâté goodness. The first one was a bit too gamey; it either had a bit too much pork liver, or the quality of liver was suspect. In any case I decided to try for something a little more subtle. I had some leftover ground veal and concluded that this endeavor would venture away from my normal porcine theme. The texture of this one is the same as the last, coarse ground, slightly rustic and capable of conjuring up visions of small French farmhouses. The results were certainly an improvement. The pleasing, slightly mellow flavor of the veal showed well but I don't think I spiced this one sufficiently. In addition, I think I'll try crusting the top with spices or seeds as it will add another layer of flavor and texture. Serve on a toasted baguette slathered in butter with braised leeks and a nice bottle of dry rosé from Les Baux-de-Provence.
Veal Pâté
1 lb pork liver cut in to large chunks
2 lb ground veal or a veal shank cut into small chunks
2 tablespoons kosher slat
2 teaspoons coarse ground black pepper
2 bay leaves
1/2 cup chopped shallots
2 cups sliced button mushrooms
2 tablespoons Madeira or Amontillado Sherry
2 slices of white bread, crusts removed and roughly chopped
1/4 cup whole milk
3/4 cup heavy cream
2 large eggs
2 tablespoons finely chopped parsley
Follow the process from the Pâté Grandmère sautéing the mushrooms along with the shallots.


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