Pate of pork with pistachios
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground pork |
| 1 | pounds | Baked or boiled ham; finely diced |
| 1 | pounds | Chicken livers |
| 6 | Cloves garlic; minced | |
| 3 | Eggs | |
| ½ | cup | Dry breadcrumbs |
| 2 | tablespoons | Brandy |
| 3 | tablespoons | Heavy cream |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Allspice |
| 1¼ | teaspoon | Pepper |
| ½ | cup | Shelled pistachios |
Directions
Buter the sides and bottom of a 5" by 9" loaf pan; line botom with wax paper. Butter paper. In alarge bowl, blend pork and ham with wooden spoon or your hands. In food process or blender, blend remalning ingredients except pistachios. Pour into the bowl and blend with ham-pork mixture until well combined. Blend in the pisiachios. Pour into pan. Cover with double layer of aluminum foiL Preheat oven to 375 F. Place pan in baking dish, fill dish with hot waler to come halfway up the side of pan. Bake 1½ hours or until meat thermometer inserted in the center of Ioaf reads 180 F.
Remove from oven and cool slightly. Place large can on foil to flatten pate;refrigerate overnight. Return to room temperature; invert to unmoid.
June 1983, Glamour
Scanned and Formatted from Glamour Magazine, by Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Jan 4, 1998