Party country pate

Yield: 1 Servings

Measure 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 \N Egg
1 \N Clove garlic; crushed
1 teaspoon Dried rosemary
½ teaspoon Salt
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

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