Turkey Pate en Croute

Cuisine: French

Category: poultry

Servings: 8


8 oz. turkey wing meat
1/2 oz. egg white
blanched zest of
1 orange
1 tbsp. parsley, chopped
1 tsp. tarragon, chopped
1 tsp. pate spice
2 oz. heavy cream
4 oz. turkey neck meat, diced
1-1/2 oz. turkey liver, diced
1/2 oz. turkey heart, diced
1/2 oz. Turkey Ballotine, brunoise
1 oz. turkey glace de viande
1/2 oz. leek, blanched, brunoise
1/2 oz. carrot, pared, blanched, brunoise
1/2 oz. celeriac, blanched, brunoise
1/2 oz. red bell pepper, blanched, brunoise
1/2 oz. green bell pepper, blanched, brunoise
1 oz. brandy
salt and pepper, to taste
2 oz. Turkey Prosciutto, thinly sliced
8 oz. pate dough
egg wash, as needed
6 oz. turkey aspic, flavored with port


Separate 2 oz. wing meat. Dice; reserve. Place remaining wing meat, egg white, orange zest, parsley, tarragon and pate spice in blender or food processor; process until smooth. Gradually add cream, processing after each addition. Fold in reserved wing meat and remaining ingredients except prosciutto, dough, egg wash and aspic. Line terrine mold with pate dough, leaving 2-in. overlay along edges. Place filling in mold; fold dough over to cover. Seal with egg wash. Make 2 holes in top of dough to allow steam to escape. Bake at 325 degrees F for 1 hour or until internal temperature reaches 150 degrees F. Remove from oven; let cool. Refrigerate until chilled. Heat aspic until melted; pour into holes in top of pate. Refrigerate until chilled.

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