pastry: 3 cups flour 1/2 teaspoon salt 2 egg yolks 4 tablespoons water marinade for veal and ham strips: 1/4 cup brandy

sprigs of fresh thyme and sage freshly ground pepper filling: 200 g lean, thinly cut veal, cut in strips 250 g trimmed lean veal, cut in large dice 250 g fat pork (pig's belly), cut in large dice 2/3 cup white breadcrumbs 1 crushed garlic clove 1 teaspoon salt

freshly ground pepper 1/2 teaspoon dried thyme 1 tablespoon chopped parsley 2 eggs, beaten

little butter to saute mushrooms To glaze finished pate en croute: 1 egg, beaten with 1 tablespoon water

To make pastry: put flour and salt into food processor, add butter, cut in small pieces, and process with an on-off action until mix- ture resembles coarse breadcrumbs. Beat egg yolks with water, pour into processor and process until dough forms a ball. Wrap dough in plastic wrap, form into an even flat cake and rest in the refrigerator for 1 hour.

To make marinade: blend all ingredients together.

To make filling: marinate ham and veal strips in marinade for at least 1 hour. Process the diced veal, liver and fat pork in a food processor until it resembles coarse mince. Do this with an on-off action so meat is not cut too finely. Place in a bowl with breadcrumbs, garlic, salt, pepper, dried thyme, parsley and beaten eggs. Saute mushrooms a few minutes in a little butter. Add to other ingredients in bowl and mix well together.

To line tin with pastry: roll out pastry on a floured board. Butter a 27 cm oblong cake tin and line tin with pastry, leaving enough to cover top and make a few leaves and flowers for decoration. It may be difficult to lift pastry in one piece, so place manageable pieces of pastry in the tin and press well with your fingers to ensure that tin is evenly lined. Wet tin around top with a little water to make pastry stick when it is cooking.

To fill tin with pate: put in a layer of 1/3 of filling, then half the marinated strips arranged lengthwise, another layer of filling and more strips, cover with last of filling and press well to even top. Roll rest of pastry, drape over top and cut around with a knife to even edges. Press edges together well with tines of a fork. Poke a large skewer down centre of the pate en croute. Cut a small strip of pastry, wet pastry end, wrap around the skewer and wind strip around to form a flower. Remove skewer and mould a tiny funnel of aluminium foil to stick in centre of flower. This enables steam to escape while it is baking in oven. Cut four leaves from pastry and stick around flower with a little water.

To cook the pate en croute: bake in the centre of a pre-heated 180'C oven for 1 hour and 10 minutes. Remove from oven and paint top with egg wash to glaze pastry as it cooks. Cook for a further 20 minutes. Leave to cool for 30 minutes before turning out on a cake cooler. Slide out on its side and carefully turn right way up so top does not break. Can be eaten warm or cold. Serve with baby gherkins. Bon-Appetit, t, Exec.Chef. Magnus Johansson

~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)