French Lorrain Pate: A Gourmet Recipe

French Lorrain Pate: A Gourmet Recipe

Christina Cherrier

Lorrain Pate recipe

Come on and visit the Lorraine with this small Lorrain Pate just waiting to be accompanied by a green salad.

The pie is a culinary Lorraine specialty native from Baccarat (also known for its crystal glassware manufactures). It is the oldest known recipe to be a specialty of Lorraine. This recipe is described in the oldest cookbook written in French in 1392, the Viandier by William Tirel, better known by the name of Taillevent.

Level of difficulty: medium
Preparation: 30 min
Baking: 45 min

Ingredients for the Lorrain Pâté Recipe

  • 1 puff (350 grams)
  • 500 gr pork loin
  • 250 gr of game (or rabbit or veal)
  • 4 shallots
  • 1 egg yolk
  • 1 bunch parsley
  • salt, pepper
  • 1 liter of red wine
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The day before: 

  1. Cut the meat into small pieces, do the same with the shallots.
  2. Place in a bowl, add on top, chopped parsley, pepper, salt and sprinkle it all with plenty of red wine.
  3. Marinate 24 hours in the fridge.

Next day: 

Drain the marinade.
Roll out the dough into a rectangle, then place the marinade in the center.
Fold the sides and then to close the block and remove excess dough.
With a knife, make two small chimneys on top to vent steam.
Brush the pastry brush with egg yolk.
Bake in oven for about 45 minutes on greased baking sheet or pie pan.You can eat the pie warm, warm, cold, with a green salad.

Tips

Lorrain people taste the pie with a green salad with tomatoes and a good dry wine like a Riesling

What do you think of this recipe? Consider leaving a comment below if you have any suggestion, it will be very appreciated.

For now, I suggest you to have a look at the Viandier by Taillevent. It is a masterpiece of culinary history and an infinite source of inspiration.

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French Lorrain Pate: A Gourmet Recipe