Classic rate worth the wo rik

Paté and terrines are
kitchen classics.

They do take a littie more
time than a meat loaf bur,
they are ina class by them-
selves.

The name “paté” origi-
nates from the latin word

“pasta” meaning paste or a
dough. It is essentially a meat
or liver mixture called “force
meat” wrapped in a crust.

Game meat, pork, poultry,
fish, vegetables can all be
made into a pité.
Traditionally, patés are baked
in a crust,and terrines are
baked in pork fat-lined pans.
Todav people often use the
two terms interchangeably.

Most European countrics
have their own distinctive
paté, burt the unrivaled “best
of the besr” is France’s paté
de ’ foie gras — goose liver

_paté with cognac and truffles.

Patés should be well sea-

soned, to complement the
"greatest amount of meat in
the recipe. There should be a

sutficient amount of fat in it
“to obtain a moist paté. The
_cooking/baking should be at
~. moderate temperatures so the
fat does not melt away.
: One of our recipes calls
~ for pressing the paté after it és
‘cooked — this is not neces-
sary all the time. The pressing
_is usually done to press the
fat out after the paté has been
cooked. ;

Be ‘Paré de Campagne (ter-

rine)

- Jb Ab. chicken livers
‘2 large eggs

CON GRATOULIA TOL.O'N. S:

north shore news

in your kitchen

% c. 33% heavy cream

4% ¢. cognac or less expensive
brandy

K tb, ground veal shoulder
4 Ib. ground pork shoulder
6 oz. ground pork fat

1 c. coarse chopped pista-
chio nuts

1 clove of garlic crushed

% tsp. salt

ground black pepper to
taste

% tsp. ground thyme

8-10 oz. ham fingers
% fb. pork far for larding
(thinly sticed)

Method: Prepare all the
ingredients carctully. In a
tood processor purce the
chicken livers with the eggs,
cream, and the cognac. Put
the mixture into a large stain-
less steel bowl, Combine all
the other ingredients, except
the ham and the larding fat.
To check the taste, take out
one spoonful of the mixture
and saute, it has ro be tasted
when it is cooked and cooled
a little

Select a 14 quart terrine
or loaf pan. Line with the
pork fat. Save a little for the
top. Now spoon in 4 of the
pate mixture, place half of the

am fingers on, then spoon

( FOOD

ALTHOUGH patés and terrines take a little more cme io prepare than meat loaf,
these historic food items are worth the extra effort.

on 1X of pacé mixture, place
in the rest of the ham fingers
and the last of the paté mix-
ture. Cover with the reserved
pork fat. Seal tightly with two
sheets uf aluminum foil.
Preheat oven to 350 F.

Place the paté into a par
of boiling water, (like a roast-
ing pan) and bake in the oven
(middle rack) for about two
hours. Remove from the
oven. Empty out the water

See Pate page 36

We're serving up congratulations
to Barry and Jacquie Callaghan
who are the lucky winners of

our Win A Dinner A Month For

A Year contest.

We're sure they'll enjoy some

memorable meals over the
next twelve months.

COURTESY OF THESE PARTICIPATING RESTAURANTS

Chad Ral Beer. Die

Knight & Day

RESTAURANTS

Carmela2

GRAND Gey
Woarsoati

Wednesday, September 9, 1998 ~ North Shore News - 37

STUCK

IN A RUT?

Discover the excite-
ment, happiness and
power that comes only
through faith in

CHRIST

Find out more every
Sunday ac 10:45am at
DELBROOK
Baptist CHURCH
515 West Windsor 2d,
North Vancouver,
or call 985-4011
Mon - Fri
9am - lpm

Pastor Jamey McDonald

THE
SPECTATOR

Vereran sports journalist
Jim Kearney: every second
Wednesday in your
North Shore News.

NEWS photo Paul McGrath

Sure! The People Get Seat
Belts... but what about USI

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fastened to the centre of
your vehicle. Better yet,
leave your dog

at home.

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