Country Pate

Recipe Ingredients

1 lb	454g / 16oz	Veal round - cut 1" cubes
1/2 lb	227g / 8oz	Boiled ham - cut 1" pieces
2 lbs	908g / 32oz	Pork butt - cut 1" cubes
1/2 lb	227g / 8oz	Chicken livers
11		Bay leaves
2 1/2 teaspoons	12ml	Salt
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Dried oregano
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
3 tablespoons	45ml	Chopped garlic
1/2 cup	118ml	Brandy
1 cup	237ml	Port wine
2		Egg whites
1 cup	237ml	Whole pistachios
1/4 cup	36g / 1.3oz	Finely-chopped parsley
24		Bacon

Recipe Instructions

In a mixing bowl, combine the veal, ham, pork and chicken livers. Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port. Toss well and cover. Refrigerate for 24 hours.

Remove from the refrigerator and drain the mixture, discarding the liquid. Remove the bay leaves. Using a standing mixer with a meat grinder fitted with a 1/2-inch die, grind the meat once. Transfer the mixture to a large bowl. Add the egg whites, pistachios, and parsley. Mix well.

Line the bottom and sides of two earthenware terrines with the bacon. Leaving enough of the bacon overlapping all sides of the pan so that the bacon will completely cover the top of the pate mixture when folded over. Divide the mixture equally between the two pans, pressing down with your fingers. Fold the overlapping bacon slices over the mixture to encase it. Top each pate with 4 bay leaves.

Set the pans in a roasting pan large enough to accommodate both and place in the oven. Pour boiling water into the roasting pan to come three quarters of the way up the sides of the pan. Bake for 1 1/2 hours or until the internal temperature reaches 170 degrees.

Remove from the oven and carefully drain off any excess fat, by pouring or by using a bulb baster. Cover the pans with aluminum foil, then place a 2 to 3 pound weight on top of each pate. Return to the oven and bake for 1 hour.

Remove from the oven and with the weight still on. Refrigerate for at least 8 hours before serving. Remove the bay leaves. Cut into 1/2-inch slices and serve.

This recipe yields 14 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.