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  Added: Jun 08, 2011  •  Visited (7944)  •  Print version Print this recipe (92)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Brussels Pate
(Le Pate De Bruxelles)
What You Need:
  • 3 - 4 pound chicken
  • 2 wineglasses brandy
  • 2 pound fat bacon
  • Rashers of fat bacon
  • 1˝ pound lean pork
  • Bay leaves
  • Salt and pepper
  • Thyme
  • Allspice
  • Melted pork fat

  • How To Cook:
    1. Bone the chicken, fillet the breast and mince all the remaining meat with bacon and pork.

    2. Pound thoroughly in a mortar, seasoning highly with salt and pepper, a little allspice and the brandy.

    3. Line a high rectangular earthenware terrine with wide, thick rashers of fat bacon, put in 1 or 2 bay leaves, 1 or 2 sprigs of thyme, cover with half the forcemeat, then with the pieces of chicken breast, a thin rasher of bacon and the remaining forcemeat.

    4. Top this with more bacon, press well down, cover with the lid, put in a meat tin with a little water, and cook in a slow oven (325°F) for 3 hours, replacing the water in the pan as it evaporates.

    5. When done, remove the lid, cover the pate with a plate or board and weigh down.

    6. Let it stand in a cool place for 12 hours.

    7. Cover with a layer of melted pork fat and use as required.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Bacon
    Main Ingredient » Meat & Poultry » Pork


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