Ingredients Jump to Instructions ↓

  1. 1 pound veal round, cut into 1-inch cubes

  2. 1/2 pound boiled ham, cut into 1-inch pieces

  3. 2 pounds pork butt, cut into 1-inch cubes

  4. 1/2 pound chicken livers

  5. 11 bay leaves

  6. 2†

  7. 1/2 teaspoons salt

  8. 1/4 teaspoon dried thyme

  9. 1/4 teaspoon dried oregano

  10. 1/2 teaspoon cayenne

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/2 cup chopped celery

  13. 1 cup chopped onions

  14. 3 tablespoons chopped garlic

  15. 1/2 cup brandy

  16. 1 cup port wine

  17. 2 egg whites

  18. 1 cup whole pistachios

  19. 1/4 cup finely chopped parsley

  20. 24 slices bacon

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the veal, ham, pork and chicken livers. Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port. Toss well and cover. Refrigerate for 24 hours. Remove from the refrigerator and drain the mixture, discarding the liquid. Remove the bay leaves. Using a standing mixer with a meat grinder fitted with a 1/2-inch die, grind the meat once. Transfer the mixture to a large bowl. Add the egg whites, pistachios, and parsley. Mix well. Line the bottom and sides of two earthenware terrines with the bacon. Leaving enough of the bacon overlapping all sides of the pan so that the bacon will completely cover the top of the pate mixture when folded over. Divide the mixture equally between the two pans, pressing down with your fingers. Fold the overlapping bacon slices over the mixture to encase it. Top each pate with 4 bay leaves. Set the pans in a roasting pan large enough to accommodate both and place in the oven. Pour boiling water into the roasting pan to come three quarters of the way up the sides of the pan. Bake for 1 1/2 hours or until the internal temperature reaches 170 degrees F. Remove from the oven and carefully drain off any excess fat, by pouring or by using a bulb baster. Cover the pans with aluminum foil, then place a 2 to 3 pound weight on top of each páté. Return to the oven and bake for 1 hour. Remove from the oven and with the weight still on refrigerate for at least 8 hours before serving. Remove the bay leaves. Cut into 1/2-inch slices and serve. Yield : 14 servings


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