OCR Text |
Show (C 4 ,M. I l j fx' ' 'A.' j Ij f ft: . -i ---m .; ' . ..n1 - . . - ' - ; . I . V;- t ' PASTRY ENCLOSES a delicious meat loaf mixture to give you a pate which is really a fancy sandwich. Meat loaf pate as entree One of the dishes brought from France by the interest in gourmet cooking is pate. Pate is a French culinary term for a pastry case containing a meat, fish, vegetable or fruit filling. The filling for this pate is a combination of ground beef and pork, chopped mushrooms and onion, seasonings, beaten egg and shredded Swiss cheese. Wrap this mixture in a tender-butter-sour cream pastry, brushed with beaten egg and bake to a glossy brown. The results is a beautiful entree worthy of the place of honor on your buffet table. Make certain the meat pate stands for five, minutes after it's removed from the oven. During that time it sets, making slicing easy. Garnish with watercress, crisply cooked carrots and fluted sauteed mushrooms. SAUCE: (Yield: approx. V2 cups) Reserved drippings from meat mixture 2 Tbsp. flour sour cream tsp. dill weed Dash pepper For pastry, combine flour and salt. Cut in butter until mixture resembles small peas. Add egg, 1 tablespoon sour cream (set aside remaining sour cream for sauce) and one tablespoon of water at a time, mixing until flour is moistened. Form into a ball, wrap in waxed paper and chill while preparing filling. For filling, cook beef, pork and onion in a large skillet until meat is brown and crumbly. Drain off all juices and reserve them for sauce. Return meat mixture to skillet; stir in cheese, mushrooms, 1 egg, parsley, salt and pepper. Heat, stirring constantly until cheese begins to melt. Immediately pack meat mixture into 9x5 inch loaf pan. preheat oven to 375 degrees. To assemble pate, roll pastry on lightly floured surface to form a 14x12 inch rectangle. Place in center of a 15MxlO inch jelly roll pan. Invert pan of meat in center of pastry. Fold pastry over meat, sealing edges of pastry on top and at ends with water. Cut off extra pastry and use to decorate top of crust. Invert pastry covered loaf onto cookie sheet. Brush with beaten egg. Bake 45 minutes, or until crust is golden brown and crisp. Meanwhile, for sauce, measure drippings; if necessary, add water to make two-thirds cup. Place flour in a 1-quart 1-quart saucepan; gradually stir in drippings. Heat until mixture boils; stirring constantly. Boil and stir 1 minute. Stir in remaining sour cream and dill. Heat to serving temperature. Do not boil. Spoon sauce over slices of pate. |