0 0
Country Pate

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/4 lb salt pork, diced
1/2 lb chicken liver
1/2 lb boneless skinless chicken thighs, cubed
1 lb ground pork
2 tablespoons cognac or 2 tablespoons brandy
2 teaspoons herbes de provence
1 teaspoon fresh thyme leave, chopped
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices prosciutto

Nutritional information

228.2
Calories
154 g
Calories From Fat
17.1 g
Total Fat
6.2 g
Saturated Fat
124.8 mg
Cholesterol
289 mg
Sodium
0.1 g
Carbs
0.1 g
Dietary Fiber
0 g
Sugars
17.1 g
Protein
94g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Country Pate

Features:
    Cuisine:

      congratulations on posting an authentic pate recipe from ingredients commonly available...used pork backs cut from the bone, fat and all, ground in the food processor before incorporating the other meats...i reduced the recipe to 1/3, and it fit perfectly in a mini-loaf pan...after completion of the baking, i poured off the liquid fat pooled around the loaf before placing in the frig...the result was a pate comparable to any pate de campagne that i have eaten in numerous french bistros - 1 pound of pate for an investment of $1.00 of meat products and a little time.

      • 140 min
      • Serves 12
      • Easy

      Ingredients

      Directions

      Share

      Country Pate, This classic pate comes from Ricardo magazine’s 2006 Holiday issue , congratulations on posting an authentic pate recipe from ingredients commonly available used pork backs cut from the bone, fat and all, ground in the food processor before incorporating the other meats i reduced the recipe to 1/3, and it fit perfectly in a mini-loaf pan after completion of the baking, i poured off the liquid fat pooled around the loaf before placing in the frig the result was a pate comparable to any pate de campagne that i have eaten in numerous french bistros – 1 pound of pate for an investment of $1 00 of meat products and a little time , This classic pate comes from Ricardo magazine’s 2006 Holiday issue


      Discover ground-breaking new supplements!    SHOP & SAVE


       

      Steps

      1
      Done

      In Food Processor, Pulse the Salt Pork, Chicken Livers and Chicken Meat Until It Forms a Slightly Grainy Puree.

      2
      Done

      in a Bowl, Combine All of the Meat, Spirits, Herbs and Spices. Season With Salt and Pepper.

      3
      Done

      Spray a 9" X 5" Loaf Pan With Cooking Spray and Line the Pan With 6 of the Prosciutto Slices. Spoon the Meat Mixture Into the Pan. Cover With the Remaining Prosciutto Slices and Press Lightly. Cover With Aluminum Foil. Refrigerate For One Hour.

      4
      Done

      With a Rack in the Middle Position, Preheat the Oven to 350f.

      5
      Done

      Set the Loaf Pan in a Baking Dish. Pour Boiling Water Into the Dish Until It Reaches Halfway Up the Side of the Loaf Pan.

      6
      Done

      Bake Until a Thermometer Inserted Into the Center Reads 165 F, About 1 1/2 Hours. Allow the Pate to Cool in the Water. Remove from the Water and Refrigerate For at Least 3 Hours, Preferably Overnight.

      7
      Done

      Served Chilled or at Room Temperature With Slices of French Bread.

      Avatar Of Jenna Bailey

      Jenna Bailey

      Burger boss crafting juicy and flavorful burgers with unique toppings.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      Corn &Amp; Tofu Soup Chinese Style
      previous
      Corn & Tofu Soup Chinese Style
      Chicken
      next
      Chicken, Shrimp And Andouille Jambalaya
      Corn &Amp; Tofu Soup Chinese Style
      previous
      Corn & Tofu Soup Chinese Style
      Chicken
      next
      Chicken, Shrimp And Andouille Jambalaya

      Add Your Comment

      seventeen − 1 =