Paté en croute (terrine in a pie crust) (Slideshow version)
Stage 19/20 : 3 hours
Bake in the oven for 3 hours. This long cooking allows the paté to cook the middle without burning the crust.The paté will shrink as it cools, leaving a space between the lid and the top of the meat filling. If you wish, you can fill this space with jelly by pouring it in through the chimney hole (though personally, I don't see that this adds anything).