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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 1 Servings

INGREDIENTS

1 1/2 lb Ground pork
1 lb Baked or boiled ham, finely
diced
1 lb Chicken livers
6 Cloves garlic, minced
3 Eggs
1/2 c Dry breadcrumbs
2 T Brandy
3 T Heavy cream
1 1/2 t Salt
1/2 t Allspice
1 1/4 t Pepper
1/2 c Shelled pistachios

INSTRUCTIONS

Buter the sides and bottom of a 5" by 9" loaf pan; line botom with wax
paper. Butter paper. In alarge bowl, blend pork and ham with wooden
spoon or your hands. In food process or blender, blend remalning
ingredients except pistachios. Pour into the bowl and blend with
ham-pork mixture until well combined. Blend in the pisiachios. Pour
into pan. Cover with double layer of aluminum foiL Preheat oven to  375
F. Place pan in baking dish, fill dish with hot waler to come  halfway
up the side of pan. Bake 1 1/2 hours or until meat  thermometer
inserted in the center of Ioaf reads 180 F. Remove from  oven and cool
slightly. Place large can on foil to flatten  pate;refrigerate
overnight. Return to room temperature; invert to  unmoid.  June 1983,
Glamour  Scanned and Formatted from Glamour Magazine, by Miriam
Podcameni  Posvolsky Posted to EAT-L Digest  by Leon & Miriam Posvolsky
<miriamp@POBOX.COM> on Jan 4, 1998

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5590
Calories From Fat: 3648
Total Fat: 406.9g
Cholesterol: 1051.8mg
Sodium: 11042.4mg
Potassium: 2159.9mg
Carbohydrates: 353.6g
Fiber: 10.5g
Sugar: 178.1g
Protein: 130.1g


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