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Pate Lorrain for a friend

 
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Mmel'ours



Joined: 10 Nov 2009
Posts: 41
Location: Chicago suburbs

PostPosted: Mon Feb 22, 2010 4:57 pm    Post subject: Pate Lorrain for a friend Reply with quote

One of my friends lived in Alcase-Lorraine for a good amount of her childhood. She had a huge craving for Pate Lorrain. The good news is that she found a recipe for it. The bad: it's in French and hers isn't what it was. I was able to mostly translate it, but hit a couple of bumps:
1. What are girofles?
2. What is pate feuille?
3. 180C=?F? 800g pork=?oz?
Thanks, guys... Cool
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Feb 22, 2010 5:36 pm    Post subject: Reply with quote

1. cloves
2. puff pastry
3. 350 F, 28 ounces

I'm not entirely 100% on the puff pastry as I think of it as pate feuillette, I'm sure someone who actually speaks the language will correct me though should I be a bit off. The cloves and imperial measurements however I'm 100% sure of.
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Tue Feb 23, 2010 3:57 pm    Post subject: Reply with quote

I'm french and don't know what "pâte feuille" means either - would you like to post the whole recipe ? we'd have a better chance of helping you I think Wink
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Mmel'ours



Joined: 10 Nov 2009
Posts: 41
Location: Chicago suburbs

PostPosted: Tue Feb 23, 2010 9:23 pm    Post subject: Reply with quote

Minty, you're a love. She'd sent me a link to a website. I tried to do a cut and paste to post it here but couldn't get it to work. So this is my translation:

Pate Lorrain
800g pork chopped into small pieces
2 cloves garlic
1/4 onion
4 whole cloves
2 small bay leaves
2 thyme twigs
2 T chopped parsley
salt and pepper
enough white wine to cover
puff pastry (pate feulle? flakey pastry?)

Chop herbs, onion, garlic, and shallots together. Mix with meat. Add salt and pepper and cover with wine. Marinate overnight. Next day, reserve marinade. Line a pate mold with parchment paper or lay out in a rectangle on a baking sheet. Put half of pastry down, top with the meat, cover with the rest of the pastry. Cut a hole in the middle and score some lines like sunbeams extending to the sides. Pour the marinade into the hole, paint the top with beaten egg yolk, and bake at 350c/180 f for 40 minutes.

I was able to figure out about 90%; David helped with a couple of words. I think based on the pictures that it was puff pastry. (David, my friend sends thanks to you.) I hope that this made sense.
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minty



Joined: 17 Jul 2006
Posts: 140

PostPosted: Wed Feb 24, 2010 3:12 pm    Post subject: Reply with quote

another one ...


Ingrédients pour Pâté Lorrain :
250 g de pâte feuilletée
2 échalotes
3 branches de persil
250 gr de lard maigre fumé
4 côtes d'échine de porc
1 litre de vin blanc sec d'alsace (riesling) ou de vin blanc sec de table
poivre en grains
2 ou 3 jaunes d'œufs



Phases techniques pour Pâté Lorrain :
Marinade à faire la veille :
Découper la viande en morceaux de 4 cm sur 1,5 cm environ.
Éplucher et couper les échalotes de la même façon (en petites tranches fines puis en deux).
Hacher le persil grossièrement.
Tailler le lard en lardons (ou les acheter déjà découpés).
Mettre le tout dans un grand saladier en verre et recouvrir avec le vin blanc sec, ajouter un peu de poivre en grains.
Le lendemain :
Abaisser la pâte feuilletée en rond.
Conserver les chutes de pâte pour la finition.
Égoutter à la main la viande et la mettre au fur et à mesure sur le centre de la pâte en formant un rectangle.
Ne laisser que très peu d'arômates avec la viande (ceux-ci l'ont déjà parfumé pendant la marinade).
Rabattre les petits bords du haut et du bas sur la viande et badigeonner les de jaunes d'œufs.
Faire de même pour les deux grands bords des côtés en les faisant toujours coller avec du jaune d'œuf, afin d'obtenir un pâté rectangulaire avec des rabats en porte-feuille.
Dorer tout l'extérieur du pâté pour qu'il soit bien brillant et croustillant après la cuisson.
Avec un grand couteau effectuer des traces en travers dans un sens, puis dans l'autre (comme sur une galette des rois) si le couteau ouvre un peu la pâte par endroit ce n'est pas grave au contraire car il n'y a pas de cheminée dans un pâté Lorrain.
Faire des petits chignons avec les chutes de pâte que l'on a gardée et les coller et badigeonner également avec le jaune d'œuf.
Mettre le pâté sur une plaque légèrement graissée qui va au four et laisser cuire sans ouvrir le four pendant 20 à 25 mn à 230°C. Dés que la pâte est bien dorée retirer du four servir des parts en coupant des tranches de 6 à 8 cm par personne.


in this one they don't mention clous de girofle - which makes sense to me because cloves add a very strong taste .

the pâté lorrain is usually served on a plate - not in the mold, like an apple pie , so I guess this way of cooking it on a baking tray makes sense too ; the other difference is with the filling - this one is supposed to be quite dense, and there's no hole in the middle ...

but it's definitely puff pastry ! good luck ! Wink
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Thu Feb 25, 2010 5:52 pm    Post subject: Reply with quote

Your recipe makes sense, Minty. My guess is that the pâte feuille was a typo.

Dory
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