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