Name: Country Club Pate
Ingredients: 1 1/4 lb Veal; (trimmed); 2 oz Flour; 5 oz Veal liver; 1 Egg; 6 oz Fat back; (trimmed); 2 oz Courvoisier; 4 oz Onions; 1 oz Grand Marnier; 1 Sprig parsley; 1 oz Port; 2 Cloves garlic; 1/2 ts Nutmeg; 1 1/2 tb Salt; 4 oz Heavy cream; 1 1/2 ts Ground pepper

If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1 1/4	lb	Veal; (trimmed)
2	oz	Flour
5	oz	Veal liver
1		Egg
6	oz	Fat back; (trimmed)
2	oz	Courvoisier
4	oz	Onions
1	oz	Grand Marnier
1		Sprig parsley
1	oz	Port
2		Cloves garlic
1/2	ts	Nutmeg
1 1/2	tb	Salt
4	oz	Heavy cream
1 1/2	ts	Ground pepper

INSTRUCTIONS

Virginia Seasonings, Junior League of Richmond, Inc.
Finely grind 6 ozs. veal, 2 ozs. liver, 2 ozs. fat back, garlic, onion, &
parsley. Coarsely grind remaining veal & liver. Reserve remaining fat back.
Place meat in mixing bowl & on low speed, mix in egg, flour, heavy cream,
spices & liquor. Line loaf pan with thin slices of fat back, covering sides
completely with enough over-hang to cover top of pate. Place mixture in
pans, pack firmly, & place over-hanging pieces to cover top of pate. Place
loaf pan in pan of water high enough to cover sides of loap pan. Cover in
350 degree oven until pate reaches internal temperature of 160 degrees.
Cool in refrigerator overnight. Unmold in hot water like Jello mold; slice
& eat.
Preparation: Overnight
Yield: 1 loaf
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@erols.com>
on Jan 22, 1998

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