This dish, ostensibly named for a young girl who favored it, is an example of the rustic meat pates that are very popular in Ukraine. Nastusia*s Pate (Pashtet Nastusia) 1 lb (450 g) boneless pork shoulder cut into 2-inch (5 cm) chunks 1 lb (450 g) beef or veal stew meat 4 ribs celery, coarsely chopped 1 carrot, coarsely chopped 1 turnip, peeled and coarsely chopped 1 onion, coarsely chopped 1 bouquet garni made by tying 10 garlic cloves, 5 black peppercorns, 5 allspice berries, and 2 bay (laurel) leaves in a piece of cheesecloth (muslin) 1 lb (450 g) calf*s liver, chopped 3-4 pieces stale white bread 4 eggs yolks, beaten 1/2 lb (225 g) finely chopped pork fat Salt and freshly ground pepper to taste 4 egg whites, beaten until stiff peaks form About 2 Tbs (30 ml) butter About 1/4 cup (60 ml) dry bread crumbs Prepared horseradish sauce and/or an assortment of mustards for garnish Combine the meats, vegetables, and bouquet garni in a large pot and add enough water to cover. Bring to a boil over high heat, reduce the heat and simmer covered until the meats are tender, about 1 1/2 hours. Add the liver and cook for 10 minutes. Let the meats cool in the stock. Discard the bouquet garni. Soak the stale bread in about 14 cup of the stock. Drain the meats, reserving the stock. Puree the meats and vegetables in an electric food processor, adding a little of the reserved stock if necessary. Transfer the mixture to a mixing bowl and add the soaked bread, beaten egg yolks, pork fat, salt, and pepper. To check the seasoning, poach or fry a little of the mixture, taste, and adjust the seasoning as needed. Fold the egg whites into the mixture. Coat 1 large or 2 small terrines with butter and bread crumbs and pour the meat mixture in. Cover with greased aluminum foil and place the terrine in a large pan half filled with water. Bake in a preheated 325F (165C) oven until a knife inserted in the center comes out clean, about 1 1/2 hours. Cool to room temperature and unmold by running a knife around the edge of the pan. Wrap in aluminum foil or plastic wrap and refrigerate at least 24 hours. Cut into 1/2-inch (1 cm) slices and serve with horseradish and/or mustards. Serves 8 to 12.
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