Marcella's pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Liver |
| 1½ | pounds | Pork;ground |
| ¼ | pounds | Ham |
| ½ | pounds | Bacon |
| ½ | pounds | Mushrooms |
| 1 | Egg; | |
| 2 | tablespoons | Brandy |
| 1 | teaspoon | Tarragon |
| 1 | teaspoon | Basil;fresh |
| 1 | teaspoon | Thyme |
| 6 | Clove;whole | |
| dash | Salt | |
| dash | Pepper | |
| 3 | Bay Leaf; | |
Directions
Fry chicken livers till pink in the middle, and pork and ham chunks until just brown; drain. Fry ¼ lb bacon till soft but browned; drain. Place all meat in food processor or blender and mix with 1 egg until blended.
Saute mushrooms in frying pan.
Add herbs and cognac to meat mixture in processor. Remove from processor and mix with mushrooms in small bowl. Line 1 quart oven-proof pan or casserole dish with remaining ¼ lb of bacon.
Pour in mixture. Top with bay leaves and whole cloves. Place casserole dish in a shallow pan of water, and put in oven. Bake 1½ hours in a 350F oven. Cool. Refrigerate.
Remove from casserole dish and serve with bread or crackers.