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Ингредиенты
- 1 Tbsp. Butter
- 1/2 c. Shallots, coarsely minced
- 1/2 lb Pork liver, or possibly veal liver,
- 1/4 tsp Thyme, dry
- 1/2 x Bay leaf, crumbled
- 3/4 lb Veal, lean, cut into 1-inch
- 1 lb Pork, lean, cut into 1-inch
- 1/2 lb Ham, cooked, cut into 1/2-i
- 1/2 c. Pistachios, shelled, toaste
- 1/8 x Allspice
- 1/8 tsp Grnd cloves
- 1/4 tsp Grnd cloves
- 1/4 tsp Nutmeg, fresly grated
- 1/8 tsp Grnd cumin
- 1 pch Grnd cinnamon
- 1 pch Cayenne pepper
- 1/2 c. Dry white wine
- 1 x Salt to taste if you like
- 1 x Freshly grnd pepper to tas
- 2 slc Bacon, lean
Инструкции
- Servings: 8
- 1. Preheat the oven to 425F.
- 2. Heat the butter in a heavy skillet and add in the shallots. Cook briefly, stirring. Add in the liver and sprinkle with the thyme and bay leaf. Cook about 2 min, stirring occasionally.
- 3. Put the veal in a food processor or possibly blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl.
- 4. Put the pork in the food processor or possibly blender and blend it a little coarser than store-bought hamburger. Add in the pork to the veal.
- 5. Put the liver mix in the food processor or possibly blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add in the ham and pistachios. Add in the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mix for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet till cook through. Taste the patty and add in more seasonings as desired.
- 6. Pack the mix in a 5- or possibly 6-c. loaf pan.
- Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 min or possibly to an internal temperature of 150F. Remove the pan from the oven and let stand till ready to serve.
- 7. The pate' is excellent warm or possibly cool.
- Cut it crosswise into slices and serve.
- Yield: 6 to 10 servings. Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 117 | 44% |
| Total Fat 13.17g | 16% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 484mg | 20% |
| Potassium 537mg | 15% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.44g | 0% |
| Protein 28.2g | 45% |
