Party country pate
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Finely ground pork |
| ½ | pounds | Finely ground veal |
| ⅔ | cup | Finely chopped boiled ham |
| ½ | cup | Chopped ripe olives |
| ½ | cup | Blanched almonds; ground |
| 1 | cup | Fresh bread crumbs |
| ⅓ | cup | B&B® liqueur |
| 1 | Egg | |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | Dried rosemary |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| 1 | tablespoon | Butter or margarine |
| Fresh parsley sprigs; for garnish | ||
Directions
In a large bowl combine pork, veal, ham, olives and blanched almonds.
Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemar, salt and thyme to the meat mixture; thoroughly mix together.
Coat the bottom and sides of a 5-cup mold or an 8½ x 4 ½ x 2 ½-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly. Bake at 350° F for 1 ½ hours. Drain. Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs. Makes 1 4-cup mold.
Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #892 by "Crane Walden <cranew@...>" <cranew@...> on Nov 8, 1997