astray recipes: Country club pate

Categories: None
Yield: 1 Servings

Measure	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

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

country club pate