Belgian Veal Pate Recipe
Belgian Veal Pate is an amazingly delicous side dish. Try this Belgian Veal Pate recipe; I bet you will have a huge fan following for this one.
Ingredients
2 pounds ground veal
1/2 pound ground calves' liver
1 small onion, finely chopped
1 egg, lightly beaten
1/2 cup sour cream
2 tablespoons finely chopped parsley
2 teaspoons salt
Freshly ground black pepper
Dash of nutmeg
1 tablespoon Madeira or sherry
1/2 pound thinly sliced bacon
Directions
Mix together all the ingredients except the bacon and beat until thoroughly combined.
Line a pate mold with bacon strips and pack the veal mixture into the mold.
Cover with the remaining bacon.
Cover the mold with aluminum foil, then a lid.
Place the pate mold in a larger pan and add boiling water to come halfway up the sides of the mold.
Bake in a preheated 350° oven for 1 hour.
When the pate is done, remove the lid and place a brick or other heavy weight on the pate.
Refrigerate overnight.
Unmold the pate and remove the bacon.
Line a pate mold with bacon strips and pack the veal mixture into the mold.
Cover with the remaining bacon.
Cover the mold with aluminum foil, then a lid.
Place the pate mold in a larger pan and add boiling water to come halfway up the sides of the mold.
Bake in a preheated 350° oven for 1 hour.
When the pate is done, remove the lid and place a brick or other heavy weight on the pate.
Refrigerate overnight.
Unmold the pate and remove the bacon.
