French Country Style Pate
{(rater>id=100|name=French Country Style Pate|type=rate|headline=off)}
Preheat: 350° | Yield: 8-12 servings | |
Prep: 0:15 | Wait: 24:00 | Cook: 1:30 |
Ingredients
- 6 cups water, boiling (for the water bath)
Pate:
- 6 TBSP chopped Onion
- 1 TBSP unsalted Butter
- Saute until translucent
- 1/2 lb lean ground Beef
- 1/2 lb ground Pork
- 1/2 lb ground Pork Fat
- 1/2 lb pork liver, processed
- Mix all with hands
- 2 TBSP Brandy
- 1 Egg, beaten
- 3 cloves Garlic, minced
- 1/2 Bay Leaf, ground
- 3/4 tsp Thyme
- 1 TBSP Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- Add all
Directions
- Put into 6 cup mold, cover with aluminum foil
- Place in baking pan with boiling water in it
- Cook @350 until fat juices are clear yellow w/no rosy traces, 1 1/4 - 1 1/2 hours
- Refrigerate 24 hours
- Serve at room temp
Notes
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