Country club pate
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Veal; (trimmed) |
| 2 | ounces | Flour |
| 5 | ounces | Veal liver |
| 1 | Egg | |
| 6 | ounces | Fat back; (trimmed) |
| 2 | ounces | Courvoisier |
| 4 | ounces | Onions |
| 1 | ounce | Grand Marnier |
| 1 | Sprig parsley | |
| 1 | ounce | Port |
| 2 | Cloves garlic | |
| ½ | teaspoon | Nutmeg |
| 1½ | tablespoon | Salt |
| 4 | ounces | Heavy cream |
| 1½ | teaspoon | Ground pepper |
Directions
Virginia Seasonings, Junior League of Richmond, Inc.
Finely grind 6 ozs. veal, 2 ozs. liver, 2 ozs. fat back, garlic, onion, & parsley. Coarsely grind remaining veal & liver. Reserve remaining fat back.
Place meat in mixing bowl & on low speed, mix in egg, flour, heavy cream, spices & liquor. Line loaf pan with thin slices of fat back, covering sides completely with enough over-hang to cover top of pate. Place mixture in pans, pack firmly, & place over-hanging pieces to cover top of pate. Place loaf pan in pan of water high enough to cover sides of loap pan. Cover in 350 degree oven until pate reaches internal temperature of 160 degrees.
Cool in refrigerator overnight. Unmold in hot water like Jello mold; slice & eat.
Preparation: Overnight
Yield: 1 loaf
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@...> on Jan 22, 1998