Recipe no. 319 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 156.
Ingredients
- pastry
- pork fillet
- fresh bacon
- goose livers
- truffles
- ham
- shallots
- salt
- pepper
- spices
- madeira
- beaten egg
Preparation
- Preparing the pastryPrepare the lining pastry and let it rest 2-3 hours
- Peeling the trufflesPeel and prepare the truffles
- Preparing the forcemeatBrown the garnish in the saute pan, pound and sieve
- Lining the mouldLine the mould with the prepared pastry
- Assembling the layersAlternate forcemeat and goose livers with truffles
- CoveringCover with a pastry lid and seal
- ChimneyMake a central hole for the chimney
- CookingGlaze and cook 2-3 hours
Reboul's text
Prepare a pastry for lining a cold pate (see this pastry) and let it rest 2 to 3 hours in a cool place.
Take 500 grams of pork fillet, 750 grams of fresh bacon, 2 goose livers, half a kilo of truffles and 150 grams of ham.
Peel the truffles; brown in a saute pan with a little chopped bacon, the diced ham, the truffle peelings and foie gras trimmings; add 2 chopped shallots, salt, pepper, mixed spice and a glass of madeira to deglaze the pan; pound it in a mortar, then take it out to pound the pork fillet and bacon, mix the two forcemeats and pass through a sieve.
Line a pate mould with the prepared pastry; put a layer of forcemeat at the bottom and all around, arrange in it part of the goose livers, surround them with half the truffles, place a layer of forcemeat over, arrange on this the remainder of the livers and truffles; cover the whole with a pastry lid, which you seal to the other pastry after moistening the edges.
Pinch these edges after cutting them evenly.
Make a hole in the middle of the pate into which you insert a rolled card to act as a chimney.
Glaze the lid with beaten egg and give it two to three hours of cooking.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| past | pastry |
| troucho | pork fillet |
| lard | bacon |
| rabas | truffles |
| mourtié | mortar |
| sedas | sieve |
| farço | forcemeat |
| muscle | pate mould |
| daura | glaze |
| couiesoun | cooking time |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 319, page 156. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.