| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
Meats, Appetizers |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Veal or pork stew meat |
| 3/4 |
lb |
Liver |
| 1/2 |
lb |
Bacon; diced |
| 2 |
|
Eggs |
| 4 |
tb |
Chopped fresh sage |
| 2 |
tb |
Minced garlic |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
Call this an American pate, if you like. Serve it with sour pickles, brown
mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl,
cover and refrigerate overnight. The next day, grind the mixture twice
using a meat grinder fitted with a large die. Or pulse until well combined,
but not too smooth, in a food processor. Place the mixture in a loaf pan,
cover tightly, place the loaf pan in a water bath, and place in preheated
375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and
serve immediately. Or place the loaf under a 3-pound weight, let cool to
room temperature and then chill in refrigerator before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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