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Party Country Pate

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Finely ground pork

  2. 1/2 lb 227g / 8oz Finely ground veal

  3. 2/3 cup 157ml Finely chopped boiled ham

  4. 1/2 cup 73g / 2.6oz Chopped ripe olives

  5. 1/2 cup 46g / 1.6oz Blanched almonds - ground

  6. 1 cup 146g / 5.1oz Fresh bread crumbs

  7. 1/3 cup 78ml B&B liqueur

  8. 1 Egg

  9. 1 Garlic - crushed

  10. 1 teaspoon 5ml Dried rosemary

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Dried thyme

  13. 1 tablespoon 15ml Butter or margarine

  14. Fresh parsley sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemary, salt and thyme to the meat mixture; thoroughly mix together.

  2. Coat the bottom and sides of a 5-cup mold or an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly.

  3. Bake at 350F for 1 1/2 hours. Drain.

  4. Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs.

  5. Makes 1 4-cup mold.

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