Country Pate Recipe
Ingredients
| Bacon | 1/2 Pound, sliced | |
| SPINACH LAYER | ||
| Frozen chopped Spinach - 2 pkg (10-oz size), thawed and drained | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Marjoram leaves | 1/2 Teaspoon, dried | |
| Dried thyme leaves | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground Nutmeg - a dash | ||
| Pepper - a dash | ||
| PORK LAYER | ||
| Ground pork | 1 1/2 Pound | |
| Ham | 1/2 Pound | |
| Black olives - 1/2 cup, coarsely chopped | ||
| Salt | 1/2 Teaspoon | |
| Hot red-pepper sauce - a dash | ||
| Eggs | 2 Small, slightly beaten | |
| Brandy | 1/4 Cup (16 tbs) | |
| GLAZE | ||
| Gelatine - 1 tablespoon, unflavored | ||
| Water | 1/4 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Black olives | 3 , pitted | |
| Carrot slice | 1 | |
Directions
GETTING READY
1) Preheat oven hot to 400F.
MAKING
2) Take a 2-quart souffle dish and line it with bacon.
3) In another large bowl mix spinach, 1/2 cup onion, parsley, 1 garlic clove, 1/2 teaspoon each, marjoram and thyme, 1 teaspoon salt, nutmeg and pepper thoroughly.
4) In another medium bowl, mix pork, ham, olives, onion, garlic, marjoram, thyme, salt, pepper sauce, eggs and brandy thoroughly.
5) Divide spinach mixture in half and pork mixture into thirds.
6) In prepared mold press each layer of a third of pork and half of spinach.
7) Repeat the same process finishing with remaining third of pork.
8) Cover tightly with foil.
9) In a pan boil water 1 inch deep and keep the molds over it.
10) Bake for 1 1/2 hours.
11) Take off from hot water and keep on racks to cool.
12) Refrigerate overnight.
FINALIZING
13) Loosen edge of molds with spatula and keep on wire rack on a tray.
14) Remove the bacon and smooth pate.
15) Refrigerate until firm.
16) To prepare the glaze, in a small saucepan take water and sprinkle gelatin over it.
17) Stir in wine and cook over low heat until gelatin dissolves.
18) Keep the pan in ice water for 15 minutes and stir till set.
19) Use half of glaze to cover pate.
20) Refrigerate for 30 minutes.
21) Garnish with ring of black olives and carrot slice in center.
22) Reheat remaining glaze and chill again.
23) Spoon over pate and refrigerate.
SERVING
24) Pass with crackers or small slices of rye bread.
1) Preheat oven hot to 400F.
MAKING
2) Take a 2-quart souffle dish and line it with bacon.
3) In another large bowl mix spinach, 1/2 cup onion, parsley, 1 garlic clove, 1/2 teaspoon each, marjoram and thyme, 1 teaspoon salt, nutmeg and pepper thoroughly.
4) In another medium bowl, mix pork, ham, olives, onion, garlic, marjoram, thyme, salt, pepper sauce, eggs and brandy thoroughly.
5) Divide spinach mixture in half and pork mixture into thirds.
6) In prepared mold press each layer of a third of pork and half of spinach.
7) Repeat the same process finishing with remaining third of pork.
8) Cover tightly with foil.
9) In a pan boil water 1 inch deep and keep the molds over it.
10) Bake for 1 1/2 hours.
11) Take off from hot water and keep on racks to cool.
12) Refrigerate overnight.
FINALIZING
13) Loosen edge of molds with spatula and keep on wire rack on a tray.
14) Remove the bacon and smooth pate.
15) Refrigerate until firm.
16) To prepare the glaze, in a small saucepan take water and sprinkle gelatin over it.
17) Stir in wine and cook over low heat until gelatin dissolves.
18) Keep the pan in ice water for 15 minutes and stir till set.
19) Use half of glaze to cover pate.
20) Refrigerate for 30 minutes.
21) Garnish with ring of black olives and carrot slice in center.
22) Reheat remaining glaze and chill again.
23) Spoon over pate and refrigerate.
SERVING
24) Pass with crackers or small slices of rye bread.
Chef
