The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: pastry
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Layer the pâté
Layer chopped hare in a baking dish.
Add a layer of chopped veal.
Top with thin slices of bacon.
Repeat layers, finishing with bacon and bay leaves.
Pour in ½ cup of water.
Bake
Seal the dish with pastry and bake at 400°F (200°C) until cooked.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chopped hare
- Forms the main meaty body of the pâté and sets firm as it cooks.
- Chopped veal
- Adds tender, mild meat that helps the pâté hold a soft, moist texture.
- Thin slices of bacon
- Melts fat through the layers, adding moisture and savoury flavour to the meat.
- Bay leaves
- Contribute a subtle aromatic flavour as the pâté bakes.
The step that matters
Seal the dish with pastry and bake at 400°F (200°C) until cooked. A tight pastry seal traps moisture and heat so the meat cooks gently in its own juices. Opening the seal or baking too long dries the pâté and makes it crumbly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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