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Country Pate Gourmet Group

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Ingredients

Adjust Servings:
pam cooking spray
3/4 cup dried cranberries
1 egg, beaten
1/2 cup shallot
1/2 cup chopped pistachios
1/3 cup port wine
1/4 cup half-and-half
1 lb chicken liver
1/2 cup fine dry breadcrumb
1 teaspoon dried sage
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
2 garlic cloves, minced
1 lb lean ground beef
1 lb ground lean pork

Nutritional information

289.8
Calories
154 g
Calories From Fat
17.2 g
Total Fat
5.9 g
Saturated Fat
199.6 mg
Cholesterol
503.2 mg
Sodium
8.3 g
Carbs
1.1 g
Dietary Fiber
1.5 g
Sugars
22.9 g
Protein
153g
Serving Size

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Country Pate Gourmet Group

Features:
    Cuisine:

    When I read "chicken liver" I thought, It has to be good--and I was right! My husband and I loved it. DELICIOUS! The only change was walnuts instead of pistachios. I ate it cold, with a nice glass of chilled wine. To die for! Diva, you're the best!

    • 130 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Country Pate Gourmet Group, This may be frozen before baking, but loses quality if frozen after baking Make in small loaf pans if not using all at once Weighting the loaves well makes the pate more dense and it will slice better , When I read chicken liver I thought, It has to be good–and I was right! My husband and I loved it DELICIOUS! The only change was walnuts instead of pistachios I ate it cold, with a nice glass of chilled wine To die for! Diva, you’re the best!, This may be frozen before baking, but loses quality if frozen after baking Make in small loaf pans if not using all at once Weighting the loaves well makes the pate more dense and it will slice better


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    Steps

    1
    Done

    Heat Oven to 350-Degrees. Lightly Coat a Long, Pullman Pan or Several Small Loaf-Pans With Cooking Spray. Set Aside. in Small Bowl, Place Chicken Livers in Port and Marinate For About 1 Hour. Then Whirl in Food Processor Until Well Chopped. Turn Into a Bowl and Add Remaining Ingredients, Mixing Well Before Adding Pork and Beef. Press Into Pan (s) and Cover Tightly With Foil. Bake For 1 1/2 Hours. Remove from Oven and When Slightly Cooled, Carefully Drain Off Liquid. Replace Foil and Lay Heavy Cans Covering the Surface of the Pate. Chill 8-24 Hours. Keeps Up to 5 Days. Gets More Tasty With Age.

    2
    Done

    Note: Cooked Pate May not Be Frozen Successfully, but You Can Prep It and Put It in a Foil-Lined Pan and Freeze It, Uncooked, Until You Are Ready For It. Then Defrost Before Proceeding With the Baking Instructions.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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