French Meat Loaf Or GÂteau De Viande Recipes

Steps:

• Preheat oven to 400 degrees.
• Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
• Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
• Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
• Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
• Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
• Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Steps:

• In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

Steps:

• Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
• The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.