Monte Cristo pate en croute

Melt a tablespoon of butter until foamy and saute the chopped shallot about three minutes until soft.

Crush in the garlic for the last 30 seconds, deglaze with two tablespoons of white wine and cook one minute until reduced; cool completely.

Grind the fatty pork into a large bowl and add the minced sage and thyme.

Whisk the kosher salt, sugar, black pepper, white pepper and pink curing salt together and sprinkle evenly over the meat.

Add the cubed turkey breast and pancetta, the cooled shallot mixture and an ounce each of Madeira and cognac, and mix by hand until evenly distributed.

Press plastic wrap onto the surface, wrap tightly and refrigerate 24 hours.

For the hot water crust, add a tablespoon of kosher salt to a kilogram of all-purpose flour.

Bring the lard and water to a bare simmer until the lard melts, cool slightly and pour into the flour, mixing with a wooden spoon to a shaggy dough.

Knead four to five minutes until smooth, bouncy and workable, then rest covered at room temperature 20 minutes.

Cut off about a third of the dough and reserve; roll the rest to a rectangle about 14 inches by 10 and a half inches and a quarter inch thick.

Grease the loaf pan and lift and drop the dough into it rather than stretching it, then trim to a one-inch border.

Pack to the brim with the pate mixture, pressing evenly.

Roll the reserved dough to a quarter inch lid, brush the edges with beaten egg, lay it over and trim, crimping and sealing.

Flute the edge between two fingers, brush all over with the rest of the beaten egg and optionally score a crosshatch with the back of a paring knife.

Press two large round pastry tips in to cut vent holes and secure them in place.

Bake at 375F on a pizza stone for 15 minutes, then reduce to 325F and bake 45 to 60 minutes until the juices spill over and the thickest part of the meat registers 165F.

Cool to room temperature a couple of hours, then refrigerate overnight.

For the spuma, mix the salt, pepper and xanthan gum, and bring the heavy cream to a bare simmer.

Off the heat add the Gruyere, cover and steep about ten minutes, then blend with the xanthan mixture about 30 seconds until smooth.

Charge in an isowip with two nitrous oxide canisters, shake gently and refrigerate overnight.

Soak seven sheets of gold gelatin in ice cold water five to ten minutes until bloomed.

Bring the water and raspberry jam to a bare simmer, kill the heat, squeeze out the gelatin and whisk it in until completely dissolved.

Clear the vents and use them as funnels to pour in the aspic, shaking and tapping until evenly filled to the brim.

Refrigerate two to four hours until the aspic is set, then slice and serve with grain mustard, pickles and a dollop of the Gruyere espuma.