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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.

Food Network