Pate Continental Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef liver1 Pound
 Chicken livers1⁄2 Pound
 Onion1 Medium
 Butter/Margarine2 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Instant chicken broth/1 chicken bouillon cube1 Cup (16 tbs)
 Eggs2
 Ground allspice1⁄4 Teaspoon
 Thyme leaf1⁄4 Teaspoon
 Bacon slices5
 Hard boiled eggs1

Nutrition Facts

Serving size: Complete recipe

Calories 2255 Calories from Fat 802

% Daily Value*

Total Fat 88 g135.5%

Saturated Fat 31.1 g155.3%

Trans Fat 0.9 g

Cholesterol 2767.7 mg

Sodium 4377.8 mg182.4%

Total Carbohydrates 200 g66.5%

Dietary Fiber 3.9 g15.8%

Sugars 42.2 g

Protein 155 g310.9%

Vitamin A 2132.4% Vitamin C 107%

Calcium 83% Iron 254.8%

*Based on a 2000 Calorie diet

Directions

Snip out any large tube like membranes from beef liver; cut into chunks.
Halve chicken livers; snip out any veiny parts or skin.
Put both meats through a food chopper, using a fine blade; place in a medium-size bowl.
Saute onion in butter or margarine until soft in a small frying pan; stir in water and chicken broth or bouillon cube; heat to boiling, crushing bouillon cube, if used, with a spoon; stir into liver mixture with eggs, allspice, and thyme.
Place 3 slices of the bacon in a loaf pan, 5x3x2; spoon in liver mixture; top with remaining bacon.
Cover pan tightly with foil.
Set in baking pan on oven shelf; pour boiling water into pan to depth of about 1 inch.
Bake in moderate oven (350°) 1 1/2 hours, or until loaf starts to pull away from sides of pan; remove from pan of water; take off foil.
Cool loaf, then chill overnight.
Make Beef Aspic.
Peel bacon from top of loaf; loosen loaf around edges with a knife; invertonto a plate; peel off remaining bacon.Wash pan and dry well.
Pour 1/4 cup of the aspic into loaf pan place in a pan of ice and water to speed setting; chill just until sticky-firm.
While layer chills, halve hard-cooked egg lengthwise, cutting just through the white.
Slice yolk carefully; cut white into 8 or 10 tiny flower shapes with a truffle cutter.
Arrange two of the egg-yolk slices and egg-white cut-outs in a pretty pattern on sticky-firm aspic in pan; carefully pour in another 1/2 cup aspic; let set until sticky-firm.
Place pate loaf over aspic layer in pan; pour in enough of the remaining aspic to fill pan to rim.
Remove from ice and water; chill in refrigerator at least 4 hours, or until aspic is firm.
Pour remaining aspic into a pan, 8x8x2; chill.
Just before serving, run a sharp-tip thin-blade knife around top of loaf, then dip pan very quickly in and out of hot water.
Cover pan with a chilled serving plate; turn upside down; gently lift off pan.
Cut remaining aspic layer into tiny cubes; spoon around pate loaf.
Garnish with radish flowers and snips of radish leaves, if you wish.
To make radish flowers, trim large radishes.
Holding each, tip end up, cut lengthwise into 10 or 12 sections, cutting not quite to stem.
Place in a bowl of ice and water until "petals" open up.
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