Pate en Croute served with mustard, cornichons and clementines
What if you could cook your meat in it’s own little oven?! In medieval times, meat was prepared with nuts and dried fruit, protected with a crust and placed directly into the hearth. Eventually, the dough was improved for consumption. And today, Pâté en Croûte is having a revival.
Thanks to McCullough at the Chicago Meat Collective for teaching me how to make this last October. It’s a bit of a labor of love, but I’ve been having so much fun with it! An intricate recipe leaves plenty of room for innovation. I’m eventually going to have to return her specialty hinged terrine pan though…
The specific details are all down below, but this week we’ll walk through an overview of the recipe itself. …