French Meat Loaf Or GÂteau De Viande Food

MEAT PATE (GATEAU DE VIANDE)

Steps:

• Preheat oven to 400 degrees.
• Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
• Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
• Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
• Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
• Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
• Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.