filling the empty nest with food
Bastille Day has come and gone. We did celebrate, though, in true French fashion–by drinking wine and making a complicated dish involving many kinds of meat wrapped in a flaky, buttery crust and filled with aspic jelly. Accompanied by sharp Dijon mustard and cornichons. That will be your Pâté en Croûte.
See here for Guidelines for assembling the pâté. Recipes for forcemeat (the ground meat), garnish (additional chopped meat soaked in cognac), aspic jelly, and the pâté crust will follow at some time in the future.