6 oz turkey leg and thigh meat, cleaned and cubed
3 oz pork butt, cubed
3 oz fatback, cubed
1/8 t tinted curing mix (TCM)
1 t salt
1 shallot, minced
1 garlic clove, minced
1/2 T vegetable oil
1/5 fl oz brandy
3 juniper berries, crushed
1/2 oz Dijon mustard
1/2 T chopped sage
1/2 T chopped thyme
pinch ground nutmeg
1/4 t ground black pepper
1/2 fl oz Glace de Viande or Volaille, melted (page 594)
1/2 egg
Garnish
1/2 oz dried cherries, plumped in Triple Sec
1/2 oz dried apricots, quartered, plumped in Triple Sec
12 oz Sweet Potato Pate Dough (don't use - use: Regular Pate Dough below)
4 slices thin-sliced ham (1/16 inch), or as needed for liner
1.5 pieces turkey breast, cut into strips 1 in wide and length of mold
1 fl oz egg wash (1 whole egg beaten with 1 T milk)
3-4 fl oz Apic Gelee, melted (p. 58)
1.Combine the leg and thigh meat, pork butt, fatback, TCM, and salt and grind through the fine die (1/8 in) of a meat grinder.
2. Sweat the shallots and garlic in the oil; deglaze with the brandy. Cool.
3.Combine the ground meats, shallot mixture, juniper berries, mustard, sage, thyme, nutmeg, pepper, and glace; marinate 1 hour.
4.Transfer the ground meats to a food processor with a chilled bowl and blade and add the egg. Process for 1 minute, or until smooth.
5.Test the forcemeat and adjust seasoning if necessary before proceeding.
6.Drain the garnish ingredients and fold into the forcemeat, working over an ice bath.
7.Ross out the dough and line a hinged mold. Line the dough with the sliced ham, leaving an overhang.
8.Pack half the forcemeat into the lined mold. Lay in the turkey breast; cover with remaining forcemeat.
9.Fold the ham and the dough over the forcemeat, cutting away any excess. Add a cap piece (see Chef's Note). Cut and reinforce vent holes; brush the surface with egg wash.
(Can cut small circle of dough out and use aluminum foil to make a vent as in class.)
10.Bake at 450 for 15-20 minutes; reduce the heat to 350 and finish baking to an internal temp of 165, about 50 minutes.
11.Remove the pate from the oven and allow it to cool to 90-100 degrees. Ladle the aspic through a funnel into the pate. Refrigerate the pate for at least 24 hours. Slice and serve immediately, or wrap and refrigerate for up to 5 days.
Chef's Note: Instead of making a separate cap piece, you may invert the pate before cutting the vent holes, as described on page 314.
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