Country Pate

  1. 1. preheat oven to 400 F
  2. 2. Thinly slice 1/2 lb of the pork fat. Finely grind half of the remaining pork fat with all the veal and pork shoulder. Or chop fine in a food processor.
  3. 3. Line a 3-quart mold of two 1 1/2 quart molds with the thin slices of pork fat, letting long ends hang outside of the pan.
  4. 4. Grind the ham and remaining pork fat, using the coarse blade of the meat grinder. Or coarsely chop in a food processor.
  5. 5. In a food processor, puree the chicken livers with the garlic, cream. eggs, and cognac. Gradually add about one third of the finely ground veal-pork mixture.
  6. 6. In a mixing bowl combine all the ground and pureed meats and add the remaining seasonings and flour. Mix all the ingredients thoroughly.
  7. 7. Fill the prepared mold with the pate mixture. Fold the overhanging strips of pork fat over the top. Cover tightly with a double thickness of foil. Place the mold in a pan of water and bake 3 hours. Remove the foil and continue baking until the top of the pate is brown, about 20 minutes longer.
  8. 8. Weight the pate (How to weight a pate: firm pates should be weighted so they sill slice well. Do not remove molds from underpan after taking from oven. There will be an overflowing of fat after weights are places on top. Place a pan that is slightly smaller than the pate mold right on top of the baked pate. Fill pan with heavy objects. Do not removed weights until pate is completely cool. Refrigerate until needed. Pate will keep several weeks is surrounding fat is not removed.)
  9. Note: If desired, the veal and pork shoulder called for in this recipe may be replaced by any available game, such as venison, hare of pheasant. The amount of garlic used may be varied according to taste.

pork fat, veal, pork shoulder, ham, chicken, garlic, cream, eggs, cognac, white pepper, allspice, cinnamon, flour

Taken from www.epicurious.com/recipes/member/views/country-pate-50108771 (may not work)

Another recipe

Switch theme