Ingredients Jump to Instructions ↓

  1. 1 tb Butter

  2. 1/2 c Shallots; coarsely chopped

  3. 1/2 lb Pork liver; or veal liver,

  4. 1/4 ts Thyme; dry

  5. 1/2 Bay leaf; crumbled

  6. 3/4 lb Veal; lean, cut into 1-inch

  7. 1 lb Pork; lean, cut into 1-inch

  8. 1/2 lb Ham; cooked, cut into 1/2-i

  9. 1/2 c Pistachios; shelled, toaste

  10. 1/8 Allspice

  11. 1/8 ts Ground cloves

  12. 1/4 ts Ground cloves

  13. 1/4 ts Nutmeg; fresly grated

  14. 1/8 ts Ground cumin

  15. 1 pn Ground cinnamon

  16. 1 pn Cayenne pepper

  17. 1/2 c Dry white wine

  18. 1 Salt to taste if desired

  19. 1 Freshly ground pepper to tas

  20. 2 Sl Bacon; lean

  21. 8 1. Preheat the oven to

  22. 425F.

  23. 2. Heat the butter in a heavy skillet and add

Instructions Jump to Ingredients ↑

  1. the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally.

  2. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl.

  3. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.

  4. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired.

  5. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve.

  6. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.


Send feedback