Lunch: Emeril's Ploughmans Lunch

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

Instructions

Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in the brandy and port. Cover with plastic wrap and refrigerate for 24 hours. Remove and drain well. Stir in the egg white and parsley.
Line an earthenware terrine with the pastry dough. Leave enough of the dough overlapping all sides of the pan so that the pastry will completely cover the top of the pate mixture when folded over. Spoon half of the meat mixture evenly over the bottom of the crust. Place the eggs down the center of the meat. Preheat the oven to 350 degrees F. Spoon the remaining meat mixture over the eggs and press firmly. Fold the overlapping dough over the top of the meat mixture, sealing the edges completely. Using a sharp knife, cut a small circle out of the center of the pastry. Lightly brush the top of the pastry with the beaten egg.
Place the mold on a baking sheet and place in the center of the oven. Bake for 1 1/2 hours or until the internal temperature reaches 165 degrees F. Remove from the oven and cool completely. Refrigerate the pate for at least 8 hours. The pate can be served either at room temperature or cold. Slice the pate into 1-inch slices and serve with the brown bread, blue cheese, mustard and pickle