Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

I don't recall what the first airline was, but I do recall my first
flight. I was going home from Pittsburg to Florida for either Christmas
or Thanksgiving during my Freshman year. I believe the plane was
something like a DC3 (two propeller prop), an inexpensive night flight.

My first commercial flight was a DC-4 or -6 (I had
them figured out at some point in the past, but the
data bank is way too remote). There was a barnstorming
county fair type flight before that, but I've blocked
most of that out - all I can recall is that I was
enjoying it just fine until my father pulled his
usual "oh, we're all going to die" act (most notable
when we crossed the grid bridge over the Ohio on the way
to Kentucky, which we did most weekends - every week he
would say that he felt the bridge giving way).

I was supposed to change planes in Atlanta. Because of mechanical
problems the PA plane did not take off until after the Atlanta
connection. As I was in line to the desk to secure ongoing connection
in Atlanta, I was hearing them tell people in front of me "that will be
$200 please" or something like that. As a poor college student with no
money nor credit, I got pretty worried. But when it came my turn, the
desk person said "No charge -- you had a confirmed flight". WHEW.

Whew indeed, though there was probably some recourse for
the other inconvenienced passengers, though it may have
only been in the form of delayed partial refunds. That
was, after all, before deregulation.

Title: PATE EN CROUTE
Categories: Appetizers
Yield: 8 To 10)

MMMMM----------------SOURCE: AUSTRALIAN VOGUE WI---------------------

MMMMM---------------------------PASTRY--------------------------------
3 c Flour
1/2 t Salt
250 g Butter
2 ea Egg yolks
4 T Water

MMMMM----------------MARINADE FOR VEAL AND HAM ST---------------------
1/4 c Brandy
Sprigs of fresh thyme and
-sage
Freshly ground pepper

MMMMM--------------------------FILLING-------------------------------
125 g Ham, cut in thin strips
200 g Lean, thinly cut veal, cut
-in strips
250 g Trimmed lean veal, cut in
-large dice
125 g Lambs liver, cut in large
-dice
250 g Fat pork (pig's belly), cut
-in large dice
2/3 c White breadcrumbs
1 ea Crushed garlic clove
1 t Salt
Freshly ground pepper
1/2 t Dried thyme
1 T Chopped parsley
2 ea Eggs, beaten
125 g Mushrooms, chopped finely
l Butter to saute mushrooms

MMMMM----------------TO GLAZE FINISHED PATE EN CR---------------------
1 ea Egg, beaten with 1
-tablespoon water

To make pastry: put flour and salt into food processor, add butter,
cut in small pieces, and process with an on-off action until mix- ture
resembles coarse breadcrumbs. Beat egg yolks with water, pour into
processor and process until dough forms a ball. Wrap dough in plastic
wrap, form into an even flat cake and rest in the refrigerator for 1
hour.

To make marinade: blend all ingredients together.

To make filling: marinate ham and veal strips in marinade for at least
1 hour. Process the diced veal, liver and fat pork in a food processor
until it resembles coarse mince. Do this with an on-off action so meat
is not cut too finely. Place in a bowl with breadcrumbs, garlic, salt,
pepper, dried thyme, parsley and beaten eggs. Saute mushrooms a few
minutes in a little butter. Add to other ingredients in bowl and mix
well together.

To line tin with pastry: roll out pastry on a floured board. Butter a
27 cm oblong cake tin and line tin with pastry, leaving enough to
cover top and make a few leaves and flowers for decoration. It may be
difficult to lift pastry in one piece, so place manageable pieces of
pastry in the tin and press well with your fingers to ensure that tin
is evenly lined.

Wet tin around top with a little water to make pastry stick when it is
cooking.

To fill tin with pate: put in a layer of 1/3 of filling, then half the
marinated strips arranged lengthwise, another layer of filling and
more strips, cover with last of filling and press well to even top.
Roll rest of pastry, drape over top and cut around with a knife to
even edges. Press edges together well with tines of a fork.

Poke a large skewer down centre of the pate en croute. Cut a small
strip of pastry, wet pastry end, wrap around the skewer and wind strip
around to form a flower. Remove skewer and mould a tiny funnel of
aluminium foil to stick in centre of flower. This enables steam to
escape while it is baking in oven. Cut four leaves from pastry and
stick around flower with a little water.

To cook the pate en croute: bake in the centre of a pre-heated 180'C
oven for 1 hour and 10 minutes. Remove from oven and paint top with
egg wash to glaze pastry as it cooks. Cook for a further 20 minutes.
Leave to cool for 30 minutes before turning out on a cake cooler.
Slide out on its side and carefully turn right way up so top does not
break. Can be eaten warm or cold.

Serve with baby gherkins.

Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-28-94

MMMMM

Looks worthwhile if not what I'd do, especially
the ham and veal in thin strips part.

Pelican Punch
Categories: booze
servings: 1

1 1/2 oz Admiral Nelson's raspberry rum
1/2 oz dark rum
1/4 oz 151 proof rum
1 1/2 oz pineapple juice
1 1/2 oz orange juice
1 oz sweet and sour mix

Build into an ice-filled Hurricane glass. Garnish
with and orange slice and a lemon wheel.

barnonedrinks.com
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