Yield: 1 Servings
|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 \N||Clove garlic; crushed|
|1 teaspoon||Dried rosemary|
|½ teaspoon||Dried thyme|
|1 tablespoon||Butter or margarine|
|\N \N||Fresh parsley sprigs; for garnish|
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