Ploughmans Lunch
Instructions:
- 1 Pound Veal round; ground
- 1/2 Pound Pork butt; ground
- 1/4 Pound Chicken livers; ground
- 1/2 Pound Boiled ham; cut into 1/2−inch cubes
- 2 Bay leaves
- 1−1/2 Teaspoon Salt
- 1/4 Teaspoon Dried thyme
- 1/4 Teaspoon Dried oregano
- 1 Teaspoon Freshly ground pepper
- 1/2 Cup Onions; finely minced
- 1 Tablespoon Garlic; chopped
- 1/2 Cup Brandy
- 1/2 Cup Port wine
- 1 Egg white
- 2 Tablespoon Parsley; chopped
- 1 Recipe pate pastry dough
- 5 Soft boiled eggs; peeled
- 1 Egg; beaten
- 1 Loaf brown bread or pumpernickel bread
- 1 Pound Maytag Farms blue cheese
- 2 Cup Whole grain mustard
- 1 Cup Cornichons
- Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in the brandy and port.
- Cover with plastic wrap and refrigerate for 24 hours. Remove and drain well. Stir in the egg white and parsley.
- Line an earthenware terrine with the pastry dough. Leave enough of the dough overlapping all sides of the pan so that the pastry will completely cover the top of the pate mixture when folded over.
- Spoon half of the meat mixture evenly over the bottom of the crust. Place the eggs down the center of the meat.
- Preheat the oven to 350 degrees F. Spoon the remaining meat mixture over the eggs and press firmly.
- Fold the overlapping dough over the top of the meat mixture, sealing the edges completely.
- Using a sharp knife, cut a small circle out of the center of the pastry.
- Lightly brush the top of the pastry with the beaten egg.