Text 15999, 60 rader
Skriven 2008-11-01 16:57:08 av Michael Loo (1:18/200.0)
  Kommentar till text 15889 av Bill Swisher (1:124/311)
Ärende: 6 155
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 -=> Bill Swisher said to Jim White <=-

 BS> Yer only as sick as you think you are.  Uhhhh...that would be
 BS> physically?

Let's see.
                       mentally        physically      financially
think you're ok      probably sick    might be sick  definitely sick
think you're sick    definitely sick  probably sick  definitely sick

 BS> Me, I like to eat.  Can't live without it, and I suspect it won't
 BS> change my life expectancy that much unless I cut way back or warp my
 BS> diet almost beyond recognition.

As the keyboard player for tomorrow (that'll be yesterday by
the time you read this) says, everyone has to die sometime, so
I might as well go choking on a piece of foie gras.

Pate de foie gras a l'alsacienne
cat: Alsatian, charcuterie, poultry, pork
yield: 4 lb

600 g duck foie gras
500 g pork shoulder; ground
500 g fresh fat pork; diced
50 ml Port
1 pig's caul
1 bn flat parsley
1 sheet of pigfat for barding
200 g lard
salt and fresh-ground pepper

Preheat oven to 210C/410F.

Trim the foie gras, and cut off 100 g, reserving the rest.

Mix the 100 g of foie gras with the port and the parsley,
which has been chopped (having saved some sprigs for garnish).
Mix this well with the pork shoulder and the fat pork; season.

Trim the pigfat to the dimensions of your terrine. Put it in
the bottom and set the caul atop it, letting the excess flop
way over the edges. Put a layer of chopped meat in the bottom,
set the rest of the foie gras (salted and peppered) over, then
cover the top and sides of the foie gras with the rest of the
chopped meat. Make a lattice over the top with thin strips of
barding fat and decorate with the reserved parsley sprigs.
Fold the caul over. Cover, put in a bain-marie with simmering
water, and bake for 90 min. Let the terrine cool completely.
Remove the pate, get rid of the fat pork on the outside.
Wash and wipe the terrine and put the pate back inside. Melt
the lard over low heat, and pour it around the pate. Let
stand in a cool place at least 2 days before serving.

http://www.mygale.org/~cuisine/recettes.htm
posted to NCE 19 May 98


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