| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Appetizers, Spreads | 1 | Servings | |
INGREDIENTS
| 1 | lb | Finely ground pork |
| 1/2 | lb | Finely ground veal |
| 2/3 | c | Finely chopped boiled ham |
| 1/2 | c | Chopped ripe olives |
| 1/2 | c | Blanched almonds; ground |
| 1 | c | Fresh bread crumbs |
| 1/3 | c | B&B® liqueur |
| 1 | Egg | |
| 1 | Clove garlic; crushed | |
| 1 | ts | Dried rosemary |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1 | tb | Butter or margarine |
| Fresh parsley sprigs; for garnish |
INSTRUCTIONS
In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemar, salt and thyme to the meat mixture; thoroughly mix together. 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. Bake at 350° F for 1 1/2 hours. Drain. 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. Makes 1 4-cup mold. Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #892 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Nov 8, 1997
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