Pâté en Aspic

Name: Pâté en Aspic
Yield: 25
Ingredients: 1/2 kg of ground pork; 1/2 kg of ground beef or veal, finely chopped; 1 large stalk of celery, finely chopped; 1/3 cup of oat flakes; 1/4 cup of chopped pickle relish; 1 egg; 2 cloves of garlic, minced; 2 tablespoons of salt; 1/2 teaspoon of black pepper; 3/4 teaspoon of dried thyme (optional); 1/3 cup of dry red wine; 2 small sprigs of rosemary; Fatback or pancetta slices for covering; 1 1/2 tablespoons of unflavored gelatin; 2 tablespoons of cognac; 1 1/2 cups of clarified beef broth, strained to remove impurities; 2 tablespoons of chopped pickle relish; Fresh parsley sprigs

1
1/2 kg of ground pork
2
1/2 kg of ground beef or veal, finely chopped
3
1 large stalk of celery, finely chopped
4
1/3 cup of oat flakes
5
1/4 cup of chopped pickle relish
6
1 egg
7
2 cloves of garlic, minced
8
2 tablespoons of salt
9
1/2 teaspoon of black pepper
10
3/4 teaspoon of dried thyme (optional)
11
1/3 cup of dry red wine
12
2 small sprigs of rosemary
13
Fatback or pancetta slices for covering
14
1 1/2 tablespoons of unflavored gelatin
15
2 tablespoons of cognac
16
1 1/2 cups of clarified beef broth, strained to remove impurities
17
2 tablespoons of chopped pickle relish
18
Fresh parsley sprigs

Ingredients

1
1/2 kg of ground pork
2
1/2 kg of ground beef or veal, finely chopped
3
1 large stalk of celery, finely chopped
4
1/3 cup of oat flakes
5
1/4 cup of chopped pickle relish
6
1 egg
7
2 cloves of garlic, minced
8
2 tablespoons of salt
9
1/2 teaspoon of black pepper
10
3/4 teaspoon of dried thyme (optional)
11
1/3 cup of dry red wine
12
2 small sprigs of rosemary
13
Fatback or pancetta slices for covering
14
1 1/2 tablespoons of unflavored gelatin
15
2 tablespoons of cognac
16
1 1/2 cups of clarified beef broth, strained to remove impurities
17
2 tablespoons of chopped pickle relish
18
Fresh parsley sprigs

Directions

1
Combine the ground meats, celery, oat flakes, and pickle relish in a large bowl
2
Beat the egg in a small bowl and add the minced garlic, salt, black pepper, and thyme
3
Mix well
4
Add the red wine to the meat mixture and stir until well combined
5
If the mixture is too dry, add a little more wine
6
Pour the mixture into an 8-cup English muffin tin, greased and floured
7
Press the mixture firmly into the cups to avoid air pockets
8
Place a sprig of rosemary in the center of each cup and smooth the surface
9
Cover the pâté with slices of fatback or pancetta
10
Bake at moderate temperature (170°C) for 1 hour and 15 minutes, or until the edges are set and the liquid that forms during baking is clear
11
Remove from the oven and let cool completely before refrigerating overnight
12
Release the pâté from the mold and transfer it to a serving plate, removing any excess fat and jelly
13
Purée the remaining jelly in a blender or food processor until smooth.