Emeril's Ploughmans Lunch
| Yield: | 1 servings |
| Categories: |
| 1 | lb | Veal round; ground |
| 1/2 | lb | Pork butt; ground |
| 1/4 | lb | Chicken livers; ground |
| 1/2 | lb | Boiled ham; cut into 1/2-inch |
| ; cubes | ||
| 2 | Bay leaves | |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried oregano |
| 1 | ts | Freshly ground pepper |
| 1/2 | c | Onions; finely minced |
| 1 | tb | Garlic; chopped |
| 1/2 | c | Brandy |
| 1/2 | c | Port wine |
| 1 | Egg white | |
| 2 | tb | Parsley; chopped |
| 1 | Recipe pate pastry dough | |
| 5 | Soft boiled eggs; peeled | |
| 1 | Egg; beaten | |
| 1 | Loaf brown bread or pumpernickel bread | |
| 1 | lb | Maytag Farms blue cheese |
| 2 | c | Whole grain mustard |
| 1 | c | Cornichons |
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