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Pate

1 lb Chicken Liver
1 1/2 lb Pork;ground
1/4 lb Ham
1/2 lb Bacon
1/2 lb Mushrooms
1 Egg;
2 tb Brandy
1 ts Tarragon
1 ts Basil;fresh
1 ts Thyme
6 Clove;whole
ds Salt
ds Pepper
3 Bay Leaf;


Fry chicken livers till pink in the middle, and pork and ham chunks until just brown; drain. Fry 1/4 lb bacon till soft but browned; drain. Place all meat in food processor or blender and mix with 1 egg until blended. Saute mushrooms in frying pan. Add herbs and cognac to meat mixture in processor. Remove from processor and mix with mushrooms in small bowl. Line 1 quart oven-proof pan or casserole dish with remaining 1/4 lb of bacon. Pour in mixture. Top with bay leaves and whole cloves. Place casserole dish in a shallow pan of water, and put in oven. Bake 1 1/2 hours in a 350F oven. Cool. Refrigerate. Remove from casserole dish and serve with bread or crackers.





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