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Party Country Pate

1 lb Finely ground pork
1/2 lb Finely ground veal
2/3 c Finely chopped boiled ham
1/2 c Chopped ripe olives
1/2 c Blanched almonds; ground
1 c Fresh bread crumbs
1/3 c B&BŪ liqueur
1 Egg
1 Clove garlic; crushed
1 ts Dried rosemary
1/2 ts Salt
1/2 ts Dried thyme
1 tb Butter or margarine
Fresh parsley sprigs; for garnish


In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemar, salt and thyme to the meat mixture; thoroughly mix together.


Coat the bottom and sides of a 5-cup mold or an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly. Bake at 350° F for 1 1/2 hours. Drain. Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs. Makes 1 4-cup mold.





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