Summary
| Yield | |
|---|---|
| Source | S. Gillens |
| Prep time | |
| Cooking time | |
| Total time |
Description
Pâté Maison
Ingredients
1 pound
pork (fresh lean) 1⁄2 pound
chicken livers 1⁄2 pound
calf liver 1 teaspoon
parsley 2 teaspoons
black pepper (fresh ground) 2⁄3 teaspoons
powdered ginger 1⁄4 teaspoon
cinnamon (or mixed spice) 2 1⁄2 teaspoons
salt 1 tablespoon
brandy 1 tablespoon
sherryInstructions
How to make Pâté Maison?
1. Clean livers and season with a little onion, eschallot, marjoram and thyme.
2. Finely mince pork and seasoned livers.
3. Then mix in blender, brandy, sherry, parsley and other seasoning; blend thoroughly.
4. Line a long pan or pate dish with strips of bacon or pork fat, pour pate into this. Bake in 350°F oven for 1 - 11/2 hrs. in a pan of water.
5. Cool under pressure and chill overnight before serving.
Notes
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