Jacques Pepin uses aspic to cover the top of pate. You will need to prepare the aspic and then let it cool so that it begins to thicken. Jacques describes the proper consistency as “oily”. If it becomes too thick return it to the heat to re-melt.
Yield: Make About 6 Cups
1 cup coarsely chopped celery (including top)
1/3 cup parsley leaves
1/2 cup carrots, peeled and coarsely chopped
1 or 2 branches fresh tarragon or a dash of dry if not available fresh
1 cup coarsely chopped green of leek
1/2 teaspoon crushed peppercorn
4 egg whites
1/2 cup good port wine
4 envelopes unflavored gelatin
6 cups chicken or beef stock
Salt and Pepper to taste
Mix all ingredients in a stainless steel enameled saucepan. Bring to a boil, stirring the mixture almost constantly to avoid scorching. As soon as it boils, a crust will form on top. Reduce the heat, let set for about 10 minutes. Do not stir or disturb the stock anymore at this point. Remove from heat, let set about 10 minutes, then strain through a fine strainer lined with paper towel. Allow to cool. Reheat if necessary.