Ingredients
- 1 pound veal round, ground
- 1/2 pound pork butt, ground
- 1/4 pound chicken livers, ground
- 1/2 pound boiled ham, cut into 1/2-inch cubes
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon freshly ground pepper
- 1/2 cup onions, finely minced
- 1 tablespoon garlic, chopped
- 1/2 cup brandy
- 1/2 cup port wine
- 1 egg white
- 2 tablespoons parsley, chopped
- 1 recipe pate pastry dough
- 5 soft boiled eggs, peeled
- 1 egg, beaten
- 1 loaf brown bread or pumpernickel bread
- 1 pound Maytag Farms blue cheese
- 2 cups whole grain mustard
- 1 cup cornichons
Description
Food Network Invites You To Try This Emeril's Ploughmans Lunch Recipe From Emeril Lagasse.
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