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Liver Pate Recipe
|Lamb liver/Veal liver||1 Pound|
|Ground pork/Pork and veal||1 Pound|
|Garlic||1 Clove (5 gm) (1/2 If Large)|
|Fine soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , lightly beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Bacon rashers||4 , rind removed|
Serving size: Complete recipe
Calories 2489 Calories from Fat 1233
% Daily Value*
Total Fat 137 g210.6%
Saturated Fat 44.8 g224%
Trans Fat 0 g
Cholesterol 749.5 mg
Sodium 4324.3 mg180.2%
Total Carbohydrates 80 g26.7%
Dietary Fiber 6.2 g24.7%
Sugars 6.9 g
Protein 209 g418.1%
Vitamin A 7391.4% Vitamin C 28.2%
Calcium 41.4% Iron 449.5%
*Based on a 2000 Calorie diet
Put through chopper again with ground pork or pork and veal, garlic, if used, and spring onions.
Mix breadcrumbs with eggs and then mix into liver mixture with sherry, brandy, herbs, allspice and seasoning.
Line a loaf tin with bacon slices and spoon in pate mixture.
Cover top with aluminium foil and bake in a moderately slow oven for 1 1/4-1 1/2 hours, or until firm to the touch.
Leave in tin to cool, pressing down with a light weight.
Chill Liver Pate in refrigerator.
To serve, unmold on to a platter and slice thinly.