Pate Maison Recipe
This Pate Maison tastes delicious ! Though you might have to wait a bit to enjoy it after preparation, once you dig into this superly delcious Pate Maison, you'll agree that the wait was worth it ! Your suggestions are welcome !
Ingredients
| 1/2 pound ground raw pork | ||
| 1 pound ground raw veal | ||
| 1 pound ground raw calves liver | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Thyme | 3/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Brandy | 2 Tablespoon | |
| Madeira | 2 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Chicken livers | 4 , cut in half | |
| Bacon Slices | 6 | |
Directions
Combine all ingredients except the chicken livers and bacon in a large bowl.
Do not stir too much or the mixture becomes heavy.
Place half of the mixture in a 9 X 5 X 2 1/2 inch glass loaf pan.
Arrange the chicken livers in a row down the length of the pan and cover with the remaining mixture.
Arrange the bacon in overlapping slices on top of the pate.
Cook on "roast" setting for 25 minutes.
Rotate the pah one-quarter of a turn after 10 minutes.
Cool the pate
Cover with aluminum foil and weight the pate with 3 1 pound cans of food so it can be sliced without crumbling.
Chill for 48 hours before serving.
Do not stir too much or the mixture becomes heavy.
Place half of the mixture in a 9 X 5 X 2 1/2 inch glass loaf pan.
Arrange the chicken livers in a row down the length of the pan and cover with the remaining mixture.
Arrange the bacon in overlapping slices on top of the pate.
Cook on "roast" setting for 25 minutes.
Rotate the pah one-quarter of a turn after 10 minutes.
Cool the pate
Cover with aluminum foil and weight the pate with 3 1 pound cans of food so it can be sliced without crumbling.
Chill for 48 hours before serving.
Chef
