Pork Pate Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| 1 pound raw pork liver | ||
| 1 pound raw lean pork | ||
| Flour | 1 Tablespoon | |
| Egg | 1 | |
| Onion | 1 , minced | |
| Parsley | 2 Tablespoon, minced | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| Dried sage | 1/4 Teaspoon, rubbed | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| Dash each of ground nutmeg, mace, and cloves | ||
| 1/2 pound fat salt pork, sliced very thin | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
Directions
Grind liver and pork fine.
Work flour into mixture well.
Add egg, onion, pars ley, herbs, seasonings, and spices; mix well.
Line bottom and sides of pate mold or deep casserole with slices of salt pork.
Pour in half of pate mixture.
Put over it a layer of salt-pork slices.
Fill with remaining pate.
Pour brandy over pate.
Cover top completely with salt-pork slices.
Put bay leaf on top and put on cover.
Seal edges of cover with a thick flour-and-water paste to prevent steam from escaping.
Place in pan of hot water and bake in preheated slow oven (300° F.) for 3 1/2 hours.
Remove from oven and let sealed pot stand until cold.
Then crack off seal and chill.
Work flour into mixture well.
Add egg, onion, pars ley, herbs, seasonings, and spices; mix well.
Line bottom and sides of pate mold or deep casserole with slices of salt pork.
Pour in half of pate mixture.
Put over it a layer of salt-pork slices.
Fill with remaining pate.
Pour brandy over pate.
Cover top completely with salt-pork slices.
Put bay leaf on top and put on cover.
Seal edges of cover with a thick flour-and-water paste to prevent steam from escaping.
Place in pan of hot water and bake in preheated slow oven (300° F.) for 3 1/2 hours.
Remove from oven and let sealed pot stand until cold.
Then crack off seal and chill.
Chef
