Rustic pâté en croûte

Cream the softened butter with salt and sugar on medium-high speed, then add cornstarch and mix on low until homogenized.

Add the egg, water and white vinegar and mix until smooth on medium. Mix in one third of the flour, then the remaining flour on low.

Wrap and refrigerate until firm or overnight.

Dust the work surface with flour or cornstarch, work the dough until just pliable and roll into a 15 by 19 inch rectangle.

Fit the dough snugly into the greased mold, pressing into the corners with a ball of dough dipped in flour, leaving a half-inch overhang. Chill.

Cube the pork shoulder and belly. Trim the chicken breast of cartilage, membranes and blood spots, cube it, and mix the meats into the pork and brandy marinade.

Remove the membrane from the chicken livers and mix them into the pink salt marinade. Refrigerate 24 to 48 hours.

Clean and trim the mushrooms and cook covered in a saucepan with olive oil, butter, a dash of water, lemon juice, thyme, bay leaf, salt and pepper for five minutes. Drain and cool.

Mince the shallots and cook on low heat until confit, about 15 minutes.

Sear the marinated chicken livers on high heat for a minute; cool and set aside.

Chop the parsley. Beat the eggs with salt, the shallots and the parsley, and mix in the marinated meat, except the livers and mushrooms.

Fill the mold with the forcemeat, alternating with the mushrooms and chicken livers so the liver sits in the middle.

Roll the remaining pastry into an 11 by 6 inch rectangle for the cap. Glue the corners with egg wash or water and pinch the seams.

Rest an hour in the refrigerator, then trim and score the borders. Brush the top twice with egg wash and lightly score it with the back of a paring knife.

Make two chimneys with a round pastry tip, one in each hole, and bake about an hour and a half.

Cool to 100F / 38C, then slowly pour the hot aspic through both chimneys.

Chill overnight, carefully remove the mold, and cut in half to serve.