Peppered Farmhouse Pate Recipe - Cooking Index
Peppered Farmhouse Pate Recipe - Cooking Index
| 8 | Bacon | |
| 1 lb | 454g / 16oz | Fresh pork picnic shoulder |
| 12 oz | 340g | Pork liver |
| 1 | Onion - quartered | |
| 1 | Garlic clove | |
| 8 oz | 227g | Veal cutlets |
| 1 | Egg - beaten | |
| 1 teaspoon | 5ml | Salt |
| 2 teaspoons | 10ml | Green peppercorns |
| 1 teaspoon | 5ml | Dried mixed herbs |
| 2 tablespoons | 30ml | Brandy |
| Extra peppercorns - (opt) | ||
| Fresh bay leaf - (opt) | ||
| Crusty bread |
Preheat oven to 350F.
Remove rinds and bones from bacon and pork.
Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate.
Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.
Source:
Robert Seymour
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.