Pâté en croûte

Pâté en croûte is a meat pâté baked inside a pastry crust and served cold. Chef Philippe’s preparation combines minced pork and foie gras with eggs, layered with cooked ham, veal strips and pieces of partly cooked foie gras. The filling is packed into a pastry-lined mould, either with a pastry lid or with an open top.^[1]

After baking and cooling, Madeira-flavoured jelly fills spaces left around the meat as it contracts. The open version receives layers of jelly on top, with optional truffle slices. The chilled pâté is unmoulded and cut into slices for a starter or buffet.^[1]