Pate

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

2 lb. fresh pork (or goose, duck or chicken) liver

1 lb. pork fat

1 lb. pork butt or shoulder

2 tsp. salt

4 eggs

1/2 cup dry white wine

1/2 cup chopped onion

3 cloves garlic, chopped

cognac or brandy, jigger

Seasonings

4 bay leaves

3 sprigs thyme leaves

1 tsp. peppercorns, ground

1/2 tsp. allspice

1 tsp. marjoram

1/2 tsp. mace

1 tsp. basil

1/4 tsp. ground cloves

1/2 tsp. sage

1/8 tsp. cinnamon

Directions

1. Cut liver and fat into cubes, chop in a food processor until coarse.

2. Grind seasonings and add to the meat paste along with the eggs, salt, cognac, wine, onion, and garlic.

3. Place in greased crock or pan, cover loosely with foil, then place in pan deep enough to create an oven water bath.

4. Fill pan 2/3 deep with water and place in 325 degree oven for approximately 1 to 2 hours or until internal temperature reaches 150 degrees.

5. Let rest, cool and serve.

Search Result for Appetizers

Enter keywords or phrases to search recipes.

Search Results

Recipes by Category

Click on category name to search that category.