Paté brisée

This is really only half a vintagebookcook trial. I had some wild rabbit defrosted and needed something to do with it. I had a pie recipe inspired by Arbutus, but that was the kind of pie that is “casserole with mash on top”, and I think you can guess how I feel about that. Jennie Reekie’s book has a few rabbit recipes, but they all call for “a rabbit”, and I had 300g diced. The weight of rabbits given were around the 1.25kg mark (bones included?) – so I decided to try lapin au cidre another day. But what I would do is try the the basic bunny pie mix, but put it in some proper actual pastry, so today I tried out Jennie’s recipe for paté brisée. You’d think I’d have had enough of paté, huh? Groan.

Paté de foie simple aka simple liver paté

Another from Jennie Reekie’s Traditional French Cooking. First, a warning. Whilst making paté is a fun undertaking, be warned. I would only recommend making this if you have people easily available to help eat your paté. If you are a single girl, practically in study-related hibernation and live with a vegetarian, you will be eating paté forever. I don’t have a photo of this paté because after eating paté sandwiches for AN ENTIRE MONTH, I was too traumatised to even consider it. My friend K gave me a selection of Heals patés and biscuits for christmas, and I haven’t been able to open them! I am suffering extreme paté overload. On saying that, the fact that the paté lasted a month, and I was still quite content to have paté sandwiches for lunch until they ran out is a testament to this slightly odd, but very simple recipe. Don’t be put off by the calls for sauce béchamel (in English, “bechamel sauce” – no, no need to congratulate me) – it sounds wierd, but it’s just what this paté needs to be nice, soft and spreadable.

Croque Monsieur (“Cheese and Ham Sandwich”)

Alix and I found “Traditional French Cooking” (1975) in Amsterdam’s Waterlooplein market on a trip to Holland earlier this December. I love the title juxatposed with the author’s name. “Jennie Reekie”! If any name could be less traditionally French!

I feel a little naughty starting with such a basic recipe, but you know what? Sometimes you just need a design classic! Comment from Jennie: “this makes a very good lunchtime snack”. Any time, Jennie.

Croque Monsieur

2 slices white bread
Butter
1 slice cooked ham
1/2 teaspoon French mustard (optional)
1 slice Gruyere cheese