Cooking Recipe Pate In Crust 1

1 ea RECIPE PLAIN PASTRY

1/2 lb CHICKEN BREAST MEAT (SLICED

2 oz BRANDY (FOR CHICKEN)

2 oz BRANDY (FOR PORK)

1 lb GROUND PORK

1/4 ts SALT

1/4 ts BLACK PEPPER

3 oz COOKED HAM (SLICED IN LONG,

1 ea EGG

1/2 lb CRACKERS

Make pastry and set aside. Marinate chicken in 2 ounces brandy

for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2

ounc es brandy, salt, and pepper.

Roll 3/4 of pastry dough and floured wooden board to 1/8 inch

thic k. Line bottom and sides of loaf pan with rolled pastry

shel l. There should be about 1/2 inch of extra dough on top of

side s.

Laye r half of pork on the bottom of the pan. Then layer all of

chic ken and pour marinade on top. Next, layer all of sliced ham.

Then cover ham with rest of pork.

Roll remainder of pastry to 1/8 inch thick and cover top of pan.

Crim p edges to seal. Beat 1 egg and rush top of pastry with it.

(see part 2 for more.)