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.
Ingredients
- 1 lb veal round, ground
- 0.5 lb pork butt, ground
- 0.3 lb chicken livers, ground
- 0.5 lb boiled ham, cut into 1/2-inch cubes
- 1 0.5 tsp salt
- 0.3 tsp dried thyme
- 0.3 tsp dried oregano
- 1 tsp freshly ground pepper
- 0.5 cup onions, finely minced
- 1 tbsp garlic, chopped
- 0.5 cup brandy
- 0.5 cup port wine
- 1 each egg white
- 1 recipe pate pastry dough
- 5 each soft boiled eggs, peeled
- 1 lb Maytag Farms blue cheese, for serving
- 2 cup whole grain mustard, for serving
- 1 cup cornichons, for serving
Instructions
- 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
Preheat oven to 350°F. Line an earthenware terrine with pastry dough, leaving enough overhang to seal top.
- 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
Fold dough over top, sealing edges. Cut a small circle from the center for ventilation. Brush top with beaten egg.
- 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.