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Ингредиенты
- 1 lb Lean veal or possibly chicken plus
- 1 ounce Lean veal or possibly chicken
- 8 ounce Lean pork
- 14 ounce Fatback
- 2 tsp Salt
- 1 tsp Freshly-grnd white pepper
- 1/2 c. Applejack, calvados, or possibly brandy
- 1 Tbsp. Vegetable oil
- 4 ounce Chicken livers trimmed
- 1 Tbsp. Pureed garlic
- 1/4 c. Brandy
- 2 1/2 x Bay leaves
- 1 slc Dayold white bread crusts removed
- 2 tsp Grnd allspice
- 1/2 tsp Freshly-grated nutmeg
- 3 sm Large eggs
- 1/2 lb Bacon sliced
- 1/4 lb Baked ham
- 1/4 lb Pickled tongue
- 4 x Bay leaves for garnish
- 5 x Garlic cloves peeled
Инструкции
- Trim veal or possibly chicken and pork of excess fat and tendons. Skin fatback. Cut into 1-inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mix and chill at least 1 day or possibly as long as 3 to marinate.
- After marinating, heat oil in a medium skillet over high heat. Saute/fry livers till well browned, about 1 minute per side. Remove from pan and set aside to cold. Add in garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
- Add in brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat till hot, about 5 min. Set aside to cold and remove and throw away bay leaves.
- Dip white bread in hot water to soften. Squeeze out excess moisture. Add in to the liver and garlic along with 2 c. marinated grnd meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add in Large eggs, and puree till a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add in remaining grnd meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mix.)
- Preheat oven to 325 degrees. Line a 9- by 5- by 3-inch glass or possibly ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4- by 1/2- by 1/2-inch julienne strips.
- Spread about a c. of pate proportionately over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips of ham and tongue, till pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. Which's OK.)
- Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water till it rises halfway up the sides of the pate. Bake 2 hrs 15 min. Set aside to cold.
- Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or possibly lowfat milk cartons are good) and chill overnight or possibly as long as 2 weeks. This compacts the pate and makes it easier to slice.
- To serve, remove and throw away the bay leaf and garlic garnish. To loosen, dip pan's bottom in hot water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2-inch slices and serve on lettuce leaves.
- This recipe yields 1 loaf or possibly 18 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 237 | |
| Calories from Fat 131 | 55% |
| Total Fat 14.53g | 18% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.04g | |
| Cholesterol 124mg | 41% |
| Sodium 713mg | 30% |
| Potassium 281mg | 8% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 16.29g | 26% |
