Paté en croute (terrine in a pie crust) (Slideshow version)
Stage 5/20 : 40 min.
Prepare the marinade:Chop 100 g onion and 1 garlic clove.
Put the pieces of chicken, veal, ham and pork loin into a large bowl.
Sprinkle them with 50 ml Brandy (Cognac or Armagnac) and 50 ml Port, add the chopped garlic and onion, 1 bayleaf and thyme. Salt and pepper lightly and mix well.
Cover with plastic film and leave to marinate in the fridge overnight.