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La Belle Cuisine - More Appetizer Recipes

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Vegetable and Veal Pâté Waltons
Gourmet Archives

1/2 pound spinach, washed, trimmed and patted dry
1/2 pound veal, chopped
2 stalks celery, washed, chopped
1 onion, chopped
1 small leek, well washed, chopped
1/2 cup plus 2 tablespoons heavy cream
2 garlic cloves, minced
2 teaspoons brandy
1 teaspoon salt
1/2 teaspoon minced fresh parsley leaves
1/2 teaspoon minced fresh rosemary,
or a pinch dried
1/2 teaspoon minced fresh thyme,
or a pinch dried
Pepper [freshly ground] to taste

In a food processor fitted with steel blade, grind in batches the spinach,
veal, celery, onion, and leek until the mixture is chopped fine, but not
puréed. Transfer the mixture to a bowl, add the cream, garlic, brandy,
salt, parsley, rosemary, thyme, and pepper. Combine the mixture well.
Line a buttered 1 1/2-quart terrine with wax paper and butter the paper.
Pack the mixture into the terrine and smooth the top. Put the terrine in
a baking pan, add enough boiling water to reach halfway up the sides of
the terrine and bake the pâté, covered with foil and lid, 45 minutes at
400 degrees F. Remove terrine from water, let the pâté cool for 2 hours
and drain off as much liquid as possible. Press down lightly to remove
as much liquid as possible, turn out onto a serving dish and blot up any
excess liquid. Chill, covered, for at least 3 hours. Serve with Melba
Toast. (Can cover with aspic if desired.)
 

Featured Archive Recipes:
Brandied Liver Pâté
Fabulous Foie Gras
Mushroom Pâté 
Pâté Maison, The Compound 
 

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