Pate Maison
Ingredients
1 lb chicken livers
1 lb lean pork
1 lb mild Italian sausage meat
1 Tbsp chopped chives or scallions
1 Tbsp chopped parsley
1 Tbsp fresh coarsely ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt
2 Tbsp brandy
2 Tbsp dry sherry
10 slices bacon (uncooked)
Directions
Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well. Line an 8x6x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350F for 2 1/2 hours. Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes. Yield: one large loaf.
Source: www.elise.com
1 lb chicken livers
1 lb lean pork
1 lb mild Italian sausage meat
1 Tbsp chopped chives or scallions
1 Tbsp chopped parsley
1 Tbsp fresh coarsely ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt
2 Tbsp brandy
2 Tbsp dry sherry
10 slices bacon (uncooked)
Directions
Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well. Line an 8x6x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350F for 2 1/2 hours. Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes. Yield: one large loaf.
Source: www.elise.com
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