| 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 |
tb |
Brandy |
| 3 |
tb |
Heavy cream |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Allspice |
| 1 1/4 |
ts |
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
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