Pate Maison Recipe
Of all the courses Main Dish happens to be my favorite and Pate Maison the recipe that represents it. Italian folks out there will love this recipe. This Pate Maison is always a hit as a Main Dish . I am certain we both will agree that this Pate Maison is very scrumptious.
Ingredients
1 lb. raw ground veal
1 lb. raw ground pork
1/2 lb. raw ground beef
1/2 lb. raw ground calves liver
1/2 tsp. thyme
1 tsp. sage
1/8 tsp. nutmeg
1 tsp. salt
Freshly ground black pepper
1/4 cup Madeira wine
1/4 cup brandy
1/2 cup whipping cream
2 eggs lightly beaten
4 slices bacon
Directions
Place the ground meats in a bowl.
Add the thyme, sage, nutmeg, salt and pepper.
Add the Madeira, brandy, cream and eggs.
Fold all the ingredients together until lightly mixed.
Fill into the terrine, mounding the mixture in the center.
Cover the meats with overlapping bacon slices.
Cover with a lid and place the terrine in a larger baking dish.
Add sufficient hot water to come halfway up the outside of the terrine.
Bake in a preheated 300° oven for 1 1/2 hours.
Cool and chill in the refrigerator for at least 12 hours.
During this time, weight the pate with cans of food.
The weight will compress the meat and it will then be easy to slice.
Add the thyme, sage, nutmeg, salt and pepper.
Add the Madeira, brandy, cream and eggs.
Fold all the ingredients together until lightly mixed.
Fill into the terrine, mounding the mixture in the center.
Cover the meats with overlapping bacon slices.
Cover with a lid and place the terrine in a larger baking dish.
Add sufficient hot water to come halfway up the outside of the terrine.
Bake in a preheated 300° oven for 1 1/2 hours.
Cool and chill in the refrigerator for at least 12 hours.
During this time, weight the pate with cans of food.
The weight will compress the meat and it will then be easy to slice.
