Pâté En Croûte

Name: Pâté En Croûte
Yield: Serves 6 to 8
Ingredients: 4 1/2 cups (550 g) all-purpose flour, plus more for dusting; 1 1/2 teaspoons salt; 1 cup (225 g) cold unsalted butter, cut into 1/4-inch/6-mm chunks; 5 eggs; 1/2 cup (125 ml) water; About 1 pound (455 g) ground pork jowl (fresh guanciale); 2 pounds (900 g) ground pork; 2 cloves garlic, chopped; 1 tablespoon chopped fresh flat-leaf parsley; 4 teaspoons salt; 1 teaspoon pepper; 1 teaspoon ground mace; 2 tablespoons brandy; 2 tablespoons all-purpose flour; 2 eggs; 1/2 cup (125 ml) whipping cream (35 percent butterfat); 1 egg yolk beaten with 1 teaspoon water for egg wash; 7 sheets gelatin; 2 cups (500 ml) chicken stock; 1/4 cup (60 ml) dry sherry; Salt and pepper

January 24, 2012

This is yet another recipe that evokes that nostalgic, “Why don’t people make this anymore?” feeling, like a beautiful picture from the old Larousse, a civil-war reenactment, or sleeping on a train. There is only one good reason to make this dish: because you can! Thankfully, people like Frank, Marco, and Emma (our kitchen mainstays and true Joe Beefers) see the value in making historically relevant dishes like this, and it stays with them forever and can live on. The most difficult part of this recipe is measuring the dough to cover the pâté. Although some pâtés are served hot, the salt content in this one means it only tastes good cold. We serve it with some mustard and a glass of Morgon.

Recipe notes

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