Fruffy posted 11-25-98 6:27 AM pt (US)
NUTMEAT PATE in BRIOCHE
Pate:
2 1/2 tbs. butter
2 small cloves garlic, minced
1 chopped onion
1/4 tsp ground cumin
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp paprika
2 tbs flour
3/4 c vegetable broth
1/2 red wine
1 1/2 c broken, shelled chestnuts
2 1/2 c broken, shelled walnuts
1/2 c broken, shelled pecans
1 c diced celery
1 tbs Worcestershire sauce
1 tbs cognac
2 eggs, lightly beaten
2 tbs chopped fresh parsley
1 tsp salt
gr black pepper to taste
1/2 c dry breadcrumbs (more if needed)
4 oz grated gruyere
Brioche:
3 pkgs yeast
1/2tsp sugar
3/4 c lukewarm milk
4 c flour, more as needed
2 tsp salt
10 large egg yolks
1/2c butter, softened
Pate:
Melt the butter in a medium size heavy bottomed skillet and
saute the onions and garlic in it.
When the onion turns transparent, stir in the cumin,
thyme, marjoram, paprika,and the flour.
Allow the roux to cook for a few minutes, then add the broth and the wine
stirring with a whisk. When the sauce thickens,
remove it from the heat and set aside.
Put the nutmeats and the celery through the medium blade of a food mill.
Stir in the sauce and all the remaining ingredients.
Taste and correct seasoning.
Prepare the brioch dough:
Butter a loaf pan and preheat the oven to 400F.
Sprinkle the yeast and sugar on the milk and let it stand for about 10
min.
Put 3 cups of the flour in a large bowl with the salt, egg yolks and the
softened butter.
Add the yeast mixture and mix well to make a soft dough.
Turn out onto a lightly floured board and knead 1 more cup flour.
Knead for 10 to 15 minutes, until the dough no longer sticks to your
hands.
Transfer the dough to a lightly buttered bowl and flip it over so that
all the sides are greased.
Cover the bowl
with a towel and leave the dough in a warm place to rise for 1 1/2
to 2 hours.
Punch it down, knead for 2 to 3 minutes and let it
rise again until double in size.
Punch down once more and roll
out into a 12"X15" rectangle.
Pile the pate mixture carefully in an oblong shape down the center of the
brioche rectangle, leaving several inches at each end and enough room
on the long sides to wrap the dough around the pate.
Fold the 2 long sides over the top so that they overlap about 1 inch,
brush the edges with a little water, and seal the overlapping edges
firmly.
Trim the ends, tuck them up as if wrapping a package
and seal.
Pinch the seams securely. Place loaf in the pan, seam side down and brush
the top with a little beaten egg yolk.
Bake for 20 min at 400F, then 40 min more at 350F.
Serve hot or chilled; 10 to 12 servings.