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Pate In Crust

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Appetizers, Breasts 8 Servings

INGREDIENTS

1 Recipe plain pastry
1/2 lb Chicken breast meat, sliced
2 oz Brandy, for chicken
2 oz Brandy, for pork
1 lb Ground pork
1/4 t Salt
1/4 t Black pepper
3 oz Cooked ham, sliced in long
1 Egg
1/2 lb Crackers

INSTRUCTIONS

Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2
or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces
brandy, salt, and pepper.  Roll 3/4 of pastry dough and floured wooden
board to 1/8 inch thick.  Line bottom and sides of loaf pan with rolled
pastry shell. There  should be about 1/2 inch of extra dough on top of
sides.  Layer half of pork on the bottom of the pan. Then layer all of
chicken and pour marinade on top. Next, layer all of sliced ham. Then
cover ham with rest of pork.  Roll remainder of pastry to 1/8 inch
thick and cover top of pan. Crimp  edges to seal. Beat 1 egg and rush
top of pastry with it. (see part 2  for more.) Posted to
recipelu-digest Volume 01 Number 556 by P&S  Gruenwald
<sitm@ne.infi.net> on Jan 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 439
Calories From Fat: 266
Total Fat: 29.6g
Cholesterol: 92.1mg
Sodium: 810.7mg
Potassium: 264.4mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: 9g
Protein: 19.7g


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