Paté en croute (terrine in a pie crust) (Slideshow version)
Stage 20/20 : 1 hour
Leave to cool, then leave in the fridge, ideally for 3 or 4 days, to allow the flavours to develop fully.Cut into slices and serve with mustard or mayonnaise, and gherkins in vinegar.
Remarks
You can vary this recipe a thousand ways: use different meats, vary their proportions, the marinade, with or without mushrooms chopped or whole, foie gras, etc. Use your imagination, but keep to the basic idea: alternate layers of minced meat and morsels in a pastry crust.It is important not to make the pastry crust too thick, unlike the very stodgy versions available commercially with their 1 cm or more of pastry.