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Quail Pate Recipe
|Butter||2 Ounce (60 Gram)|
|Port||1⁄4 Cup (4 tbs)|
|Veal||4 Ounce (125 Gram)|
|Pork||4 Ounce (125 Gram)|
|Bacon||4 Ounce (125 Gram)|
|Cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3223 Calories from Fat 1710
% Daily Value*
Total Fat 191 g293.4%
Saturated Fat 75.2 g375.8%
Trans Fat 0 g
Cholesterol 1205.1 mg
Sodium 1894.8 mg78.9%
Total Carbohydrates 119 g39.7%
Dietary Fiber 4 g16.1%
Sugars 49.3 g
Protein 242 g483.6%
Vitamin A 141.3% Vitamin C 130.9%
Calcium 54% Iron 229.9%
*Based on a 2000 Calorie diet
Add washed and sliced leek, cook 3 minutes; discard butter, reserve leek.
Add port to pan, stir over heat to dissolve pan juices; remove liquid from pan, reserve liquid.
Remove breast meat from quail, reserve.
Remove remaining meat from quail, chop finely.
Combine chopped quail, chopped veal and pork (include fat from pork).
Season with salt, pepper and thyme; add beaten egg, reserved pan juices, leek and cream, mix well.
Blend mixture in several batches until smooth.
Push mixture through sieve if a finer texture is desired.
Line sides and base of four small ovenproof dishes with bacon.
Half fill each dish with blended mixture, top with thinly sliced mushrooms and the sliced quail breast.
Fill dishes with remaining blended mixture.
Cover dishes with aluminium foil.
Stand in baking dish containing enough water to come half way up sides of dishes.
Bake in slow oven 1 1/4 hours.
Remove dishes from water, cool, refrigerate.