Pâté en Croûte:

Special Pistachio and Apricot Edition.

Râte my Croûte.

Berkshire pork (Craig Hagaman’s, from High View Farm; Berryville, VA)  some dry-aged Randall Lineback, its tongue, heart, some pistachios and dried apricots soaked in liquor with peppercorns and brandy.  Madeira aspic.  Damn fine pâté.  Sold the whole thing within 48 hours.  The lid’s integrity was maintained by turning off the fan in the convection oven, which was otherwise causing the forcemeat to swell and blow the top loose allowing the aspic to ooze out, which is not good, and requires anxious applications of butter spackle.

Petal power.

Tasted very good.  Lean, aged,  rose veal, wholesome pork, aromatic booze, unctuousness from cream and spice seasoning reminiscent of a firm handshake. Apricots invigorated the savory pageant with sweet, boozy applause while peppercorns whistle the parade back in line. Formidably rich farce à gratin (chicken liver, duck fat, mushrooms, onion, brandy, orange zest) dutifully replaces the humdrum raw liver binding agent which instead can best be applied to liver pâté and Leverpostej (Danish liver pâté seasoned with salted anchovies).

Roof is being raised a little less, to good effect.