country club pate

1 Servings
1¼ pounds Veal; (trimmed)
2 ounces Flour
5 ounces Veal liver
6 ounces Fat back; (trimmed)
2 ounces Courvoisier
4 ounces Onions
1 ounce Grand Marnier
Sprig parsley
1 ounce Port
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

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