Pâté en croûte | Taste France Magazine

Ingredients

• 500 g Pork
• 200 g Limousin Farm Veal PGI Label Rouge
• 200 g Bacon
• 1/2 bunch Marjoram
• 3 sprigs Thyme
• 2 cloves Drôme White Garlic PGI
• x 2.00 Bay leaves
• 60 g Pistachios, unsalted
• Salt, pepper
• 50 ml Milk
• 2 slices Baguette or toasting bread
• 180 g French Flour
• Fleur de sel de Guérande sea salt PGI
• x 1.00 Egg
• x 1.00 Egg yolk
• 95 g Charentes-Poitou Butter PDO
• 2 tbsp Milk
• 2 leaves Gelatin (white)
• 75 ml Sweet wine, such as Banyuls
• 1 tbsp Sugar