Country pat# with pistachios

Yield: 8 Servings

Measure Ingredient
1 tablespoon Butter
½ cup Shallots; coarsely chopped
½ pounds Pork liver; OR veal liver, cut into 1" cubes
¼ teaspoon Thyme, dry
½ Bay leaf; crumbled
¾ pounds Veal, lean; cut into 1" cubes
1 pounds Pork, lean; cut into 1" cubes
½ pounds Ham; cooked, cut into 1/2" cubes
½ cup Pistachios; shelled, toasted
⅛ teaspoon Allspice
⅛ teaspoon Cloves, ground
¼ teaspoon Nutmeg
⅛ teaspoon Cumin, ground
1 pinch Cinnamon, ground
1 pinch Cayenne pepper
½ cup Wine, white, dry
Salt; to taste
Pepper; to taste
2 slices Bacon
by Pierre Franey and Bryan Miller. Submitted By SAM

Preheat the oven to 425F.

Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf.

Cook about 2 minutes, stirring occasionally.

Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl.

Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.

Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired.

Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve.

The pat# is excellent hot or cold. Cut it crosswise into slices and serve.

: Recipe from "Cuisine Rapide" WARING <SAM.WARING@...> On MON, 06 NOV 1995 105654 GMT

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