Savoy Pâté with Lamb
Soak bread in water.
Separate the outer leaves of the Savoy cabbage. Rinse the leaves and cut the thick ribs so the leaves can lay flat.
Blanch the cabbage leaves in boiling salted water and drain. Peel and dice onion and garlic. Heat the butter in a skillet and saute onion and garlic until tender. Deglaze with wine. Squeeze the bread of excess water and mix together in a bowl with the lamb, egg, thyme, onion and garlic. Season with salt and pepper.
Line a 24 cm (approximately 9 inches) in diameter casserole dish with half the bacon and about 4 large cabbage leaves. Press the meat mixture over the cabbage leaves then top with a few more cabbage leaves. Drizzle with lemon juice and season with salt and pepper.
Place the remaining slices of bacon on the cabbage leaves. Bake covered in an oven preheated to 200°F (gas mark 3-4) (approximately 400°F) for 30 minutes.
Stir together the cream and creme fraiche. Evenly spread the mixture over the top. Bake uncovered for another 15 minutes.
Unmold the pâté and let rest for a few minutes.
Season with salt and pepper again and serve in slices.