FBD

Emeril's Ploughmans Lunch

A rustic English pub lunch built around a homemade pate en croute — ground veal, pork, chicken livers, and boiled ham in brandy-port marinade, baked in pastry with soft-boiled eggs inside, served with brown bread, blue cheese, and cornichons.

Emeril's Ploughmans Lunch prepared as a finished dish
Total
33 hr 30 min
Yield
10 servings
Difficulty
Advanced
Cuisine
Other
Protein
Pork

Ingredients

Original recipe
Shopping list for 10

Instructions

  1. 1

    Combine veal, pork, livers, and ham in a large bowl. Add bay leaves, salt, thyme, oregano, pepper, onions, and garlic. Mix well. Stir in brandy and port. Cover and refrigerate 24 hours. Drain well. Stir in egg white and parsley.

  2. 2

    Preheat oven to 350°F. Line an earthenware terrine with pastry dough, leaving enough overhang to seal top.

  3. 3

    Spoon half of meat mixture over dough bottom. Place soft-boiled eggs down the center. Spoon remaining meat over eggs and press firmly.

  4. 4

    Fold dough over top, sealing edges. Cut a small circle from the center for ventilation. Brush top with beaten egg.

  5. 5

    Bake 1.5 hours until internal temperature reaches 165°F. Cool completely. Refrigerate at least 8 hours. Slice and serve with brown bread, blue cheese, mustard, and cornichons.

Tags

porkemerilvealbritishlunchpateploughmansother

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