Pâté de Veau et Jambon (Veal and Ham Pâté in Pastry)

Name: Pâté de Veau et Jambon (Veal and Ham Pâté in Pastry)
Cuisine: France
Ingredients: ordinary pastry (pâte ordinaire); bards of pork fat; Farce B; ham; fresh pork fat; veal cushion (noix de veau); cognac; seasoning

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

ordinary pastry (pâte ordinaire)
bards of pork fat
Farce B
ham
fresh pork fat
veal cushion (noix de veau)
cognac
seasoning

Instructions

Line the mould with pastry as for the Pâté de Jambon and bard the inside.
Season the aiguillettes of veal cushion and marinate them in cognac.
Garnish the mould with Farce B, in alternate layers with the ham lardons, the fresh pork fat lardons and the veal aiguillettes.
Finish, bake and fill the pâté as for the Pâté de Jambon.