| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
France, Ham/pork |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork liver |
| 3/4 |
lb |
Lean pork |
| 3/4 |
lb |
Fat salt pork |
| 1 |
sm |
White onion |
| 1 |
sm |
Clove garlic |
| 1 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground thyme |
| 1 |
tb |
Finely chopped parsley |
| 2 |
lg |
Eggs |
| 1/4 |
lb |
Salt pork |
INSTRUCTIONS
Put the first 5 ingredients through a food chopper, using the finest
blade. Blend in the flour and seasonings and mix well with a wooden spoon.
Beat in the eggs one at a time. Line the bottom and the sides of a 9 x 5 x
3" loaf pan with thin slices of salt pork. Fill the pan with the mixture.
Cover the top with thin slices of salt pork. Cover the loaf pan with foil
and set it in a larger pan containing boiling water. Bake in a preheated
moderate oven (350^F) 1.3/4 ~ 2 hours. Cool. Unmold and cut the pate into
slices for serving. The pate will keep in the refrigerator for about 10
days. I have sliced it and wrapped the slices well and frozen them. Then I
just had to take out as many slices as needed for the first - appetizer ~
course.
From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/10/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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