Ping Pastorio or anyone else, Sweetbread Pate'?

OmManiPadmeOmelet said:

While perusing google for roasting wild Canadian geese, I ran across a
mention for Sweetbread Pate'. Googling for that has been frustrating
tho', does anyone have a good recipe for this?? It sounds rather good
and I do have some duck fat on hand that should be good for making Pate'!

I don't have a recipe for it, and my observation would be that making a
pate' of sweetbreads eliminates the reasons for eating them. They're
very subtly flavored, delicate, even. Making them into a meatloaf seems
like a waste of the time and energy it takes to prep them well.
Blanching/poaching, skinning, etc.

YMMV.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

While perusing google for roasting wild Canadian geese, I ran across a
mention for Sweetbread Pate'. Googling for that has been frustrating
tho', does anyone have a good recipe for this?? It sounds rather good
and I do have some duck fat on hand that should be good for making Pate'!

I don't have a recipe for it, and my observation would be that making a
pate' of sweetbreads eliminates the reasons for eating them. They're
very subtly flavored, delicate, even. Making them into a meatloaf seems
like a waste of the time and energy it takes to prep them well.
Blanching/poaching, skinning, etc.

YMMV.

Pastorio

That is what I was wondering... The flavor is very delicate, and so is
the meat. I've found when I've accidently overcooked them, the texture
was ruined. It comes out "gritty" and very unpleasant. That is why I was
wondering how a pate' could be made from them?

I'd appreciate a good pate' recipe at this point. :-) Either from goose
or duck liver, or even fresh chicken livers? I usually feed chicken
livers to the cats.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

While perusing google for roasting wild Canadian geese, I ran
across a
mention for Sweetbread Pate'. Googling for that has been
frustrating
tho', does anyone have a good recipe for this?? It sounds rather
good
and I do have some duck fat on hand that should be good for making
Pate'!

I don't have a recipe for it, and my observation would be that making
a
pate' of sweetbreads eliminates the reasons for eating them. They're
very subtly flavored, delicate, even. Making them into a meatloaf
seems
like a waste of the time and energy it takes to prep them well.
Blanching/poaching, skinning, etc.

YMMV.

Pastorio

That is what I was wondering... The flavor is very delicate, and so is
the meat. I've found when I've accidently overcooked them, the texture
was ruined. It comes out "gritty" and very unpleasant. That is why I
was
wondering how a pate' could be made from them?

I'd appreciate a good pate' recipe at this point. :-) Either from
goose
or duck liver, or even fresh chicken livers? I usually feed chicken
livers to the cats.

http://www.hub-uk.com/foodpages11/recip0528.htm

In article <[email hidden]>,

Ophelia said:

Quoted message said:

I'd appreciate a good pate' recipe at this point. :-) Either from
goose
or duck liver, or even fresh chicken livers? I usually feed chicken
livers to the cats.

http://www.hub-uk.com/foodpages11/recip0528.htm

Thanks Ophelia!

Have you tried this one???

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

Quoted message said:

I'd appreciate a good pate' recipe at this point. :-) Either from
goose
or duck liver, or even fresh chicken livers? I usually feed chicken
livers to the cats.

http://www.hub-uk.com/foodpages11/recip0528.htm

Thanks Ophelia!

Have you tried this one???

No but I plan to do so this very afternoon.

OmManiPadmeOmelet said:

While perusing google for roasting wild Canadian geese, I ran across a
mention for Sweetbread Pate'. Googling for that has been frustrating
tho', does anyone have a good recipe for this??

I'm not Pastorio, but there are quite a few recipes to be found via
Google if you read French. Meanwhile, here is one in English, from _The
Lutèce Cookbook_ by André Soltner. Notice that the sweetbreads are not
a part of the farce and remain whole, unground.

Victor

Terrine de Ris de Veau
Terrine of Sweetbreads

_The Farce_
1 1/2 pound pork shoulder (half lean, half fatty)
1/2 cup dry white wine
2 shallots, peeled and chopped
6 ounces fatback, cut in small cubes
1/4 cup Cognac
2 teaspoons salt
1 teaspoon sugar
1 teaspoon pepper, fresh ground
1/2 teaspoon ground thyme
1 pinch saltpeter

_The Sweetbreads and the Final Assembly_
1 to 2 sweetbreads, approximately 2 1/2 pounds
1 tablespoon unsalted butter
salt
pepper, fresh ground
3 tablespoons dry sherry
1/2 cup Fond Blanc de Volaille (see below)
1 scant tablespoon (or 1 envelope) powdered gelatin
1 egg
6 slices fatback, 1/8 inch thick

_The Farce_
1. Grind the pork in a meat grinder, using the medium blade. Then pass
it through the grinder again.

2. Put the wine and shallots in a small saucepan. Bring them to the
boil, and cook for 1 minute. Let cool.

3. Put the ground pork, wine, shallots, and all the other ingredients
listed under _The Farce_ in a bowl, and mix them together. Cover the
bowl with plastic wrap. Refrigerate for 1 day.

_The Sweetbreads and the Final Assembly_
4. Preheat the oven to 400°F.

5. Blanch the sweetbreads in boiling water for 3 minutes. Chill them
under cold running water. Peel them very carefully and remove all the
tough membranes.

6. Melt the butter in an ovenproof sauté pan. Add the sweetbreads,
salt and pepper. Sauté the sweetbreads gently until they are golden
brown on all sides.

7. Add the sherry and the Fond Blanc de Volaille. Cover with parchment
paper. Cook in preheated oven for 20 minutes.

8. Remove the sauté pan from the oven, and lower the oven temperature
to 325°F.

9. Put the sweetbreads on a plate, and let them cool. Cook the liquid
in the sauté pan down to 1/3 cup. Stir in gelatin. Let cool. Strain
the liquid over the farce. Mix in the egg.

10. Line a terrine with the fatback, reserving 1 slice for the top.
Fill the terrine with alternate layers of the farce and the sweetbreads.
The bottom and top layers should be of the farce. Cover with the last
slice of fatback.

11. Cover the terrine with its lid or with aluminium foil tightly
sealed. Set the terrine in a pan of hot water in the oven. The water
should extend about 2/3 of the way up the sides of the terrine. Bake
for 1 1/2 hours. Remove the terrine from the oven, remove the lid or
aluminium foil, and let the terrine cool for 1/2 hour.

12. Put a lid (or a piece of wood or plastic) a little smaller than the
terrine on top of the cooked mixture, and put a 1/2 pound weight on top.

Note: If the weight is too light, the terrine will not hold
together; if it is too heavy, the liquid will be squeezed out, and it
will be too dry.

13. Let the terrine stand this way at room temperature for 1 hour.
Remove the weight and the lid. Refrigerate for at least 24 hours.

Note: The terrine may be served the next day. It may also be
preserved for future use. To preserve it, pour melted lard (or another
fat) over the top as a seal. Sealed, it may be kept in the refrigerator
for up to 3 weeks.

Fond Blanc de Volaille
Chicken Stock
Yield: approximately 2 quarts

2 pounds chicken backs and necks (or a 3-pound chicken)
2 leeks, washed and chopped coarse
2 carrots, peeled, washed, and chopped coarse
1 onion, peeled and sliced
2 stalks celery, washed and chopped coarse
2 garlic cloves, unpeeled
1 bouquet garnie made of 8 to 10 sprigs parsley, 2 sprigs fresh thyme, 1
bay leaf
1/2 teaspoon pepper, fresh ground

1. In a pot, cover the chicken parts (or chicken) with 4 quarts of cold
water. Add all the other ingredients.

2. Bring to the boil and cook, partially covered, for 2 1/2 to 3 hours.
From time to time, skim the fat and foam from the top of the liquid.

3. Strain through a fine sieve. Let the stock cool, and remove all the
fat that rises to the surface.

Note: If you prepare this stock with a whole chicken, you can, if
you wish, remove the meat from the bones after the first hour of cooking
(return the bones to the pot for the final hour or 2 of cooking). The
meat may then be served cold with vinaigrette, or it may be used in a
salad.

Note: This stock can be kept in the refrigerator for several days,
or in the freezer for 2 to 3 weeks.

In article <[email hidden]>,

(Victor Sack) said:

OmManiPadmeOmelet said:

While perusing google for roasting wild Canadian geese, I ran across a
mention for Sweetbread Pate'. Googling for that has been frustrating
tho', does anyone have a good recipe for this??

I'm not Pastorio, but there are quite a few recipes to be found via
Google if you read French. Meanwhile, here is one in English, from _The
Lutèce Cookbook_ by André Soltner. Notice that the sweetbreads are not
a part of the farce and remain whole, unground.

Victor

Terrine de Ris de Veau
Terrine of Sweetbreads

<snipped>

Thank you!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson