Pâté en croûte

Pâté en croute is a traditional dish made with meat pâté that is gently wrapped in a pastry cover, then baked. The traditional pâte is made from a mixture of pork and veal, although modern recipes also use other types of meat such as rabbit or chicken.

The meat is cut into thin strips and marinated for hours in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots, before being ground into a pâte and chilled. The pâte is then shaped into a roll and covered in a layer of shortcrust pastry.

When baked, the outer layer of the pastry turns golden brown and crusty, while the pâte remains moist and juicy on the inside. This specialty is usually associated with Baccarat, a commune located in the Lorraine region in northeastern France.

A recipe for this French classic dates back to 1392 and can be found in Le Viander de Taillevent, one of the oldest and best-known collections of Medieval recipes. This popular dish is usually cut into smaller portions and served as an appetizer, but it can also be served as a main course with a green salad and a glass of French white wine on the side.