Pâté de Jambon (Ham Pâté in Pastry)

Ingredients

• ordinary pastry (pâte ordinaire)
• bards of pork fat
• Farce A
• lean ham
• ham
• salt
• bay leaf
• puff pastry
• gelée au Madère

Instructions

1. Line a fluted oval mould with ordinary pastry and bard the inside.
2. Pass Farce A through a sieve and add to it, per kilogramme, 150 grammes of chopped lean ham and 125 grammes of ham cut in large dice.
3. Regulate the salt in the forcemeat according to how salty the ham is.
4. Garnish the bottom and sides of the mould with this forcemeat and fill it.
5. Cover with an oval bard of pork fat and add a few fragments of bay leaf.
6. Close the pâté and finish it with pastry leaves, or with a sheet of puff pastry.
7. Bake in a moderate oven, allowing 35 minutes per kilogramme.
8. When the pâté is cold, pour gelée au Madère into it.