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Country Pate

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Ingredients
  Bacon 1⁄2 Pound, sliced
For spinach layer
  Frozen chopped spinach 20 Ounce, thawed and drained (2 Packages, 10 Ounce Each)
  Onion 1⁄2 Cup (8 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Dried marjoram leaves 1⁄2 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Dash
  Pepper 1 Dash
For pork layer
  Ground pork 1 1⁄2 Pound (2 1/2 Cups)
  Ground ham 1⁄2 Pound
  Black olives 1⁄2 Cup (8 tbs), coarsely chopped
  Salt 1⁄2 Teaspoon
  Hot red pepper sauce 1 Dash
  Eggs 2 , slightly beaten
  Brandy 1⁄4 Cup (4 tbs)
For glaze
  Unflavored gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Dry white wine 1 Cup (16 tbs)
  Pitted black olives 3 , halved
  Carrot slice 1
Directions

GETTING READY
1) Preheat oven hot to 400F.

MAKING
2) Take a 2-quart souffle dish and line it with bacon.
3) In another large bowl mix spinach, 1/2 cup onion, parsley, 1 garlic clove, 1/2 teaspoon each, marjoram and thyme, 1 teaspoon salt, nutmeg and pepper thoroughly.
4) In another medium bowl, mix pork, ham, olives, onion, garlic, marjoram, thyme, salt, pepper sauce, eggs and brandy thoroughly.
5) Divide spinach mixture in half and pork mixture into thirds.
6) In prepared mold press each layer of a third of pork and half of spinach.
7) Repeat the same process finishing with remaining third of pork.
8) Cover tightly with foil.
9) In a pan boil water 1 inch deep and keep the molds over it.
10) Bake for 1 1/2 hours.
11) Take off from hot water and keep on racks to cool.
12) Refrigerate overnight.

FINALIZING
13) Loosen edge of molds with spatula and keep on wire rack on a tray.
14) Remove the bacon and smooth pate.
15) Refrigerate until firm.
16) To prepare the glaze, in a small saucepan take water and sprinkle gelatin over it.
17) Stir in wine and cook over low heat until gelatin dissolves.
18) Keep the pan in ice water for 15 minutes and stir till set.
19) Use half of glaze to cover pate.
20) Refrigerate for 30 minutes.
21) Garnish with ring of black olives and carrot slice in center.
22) Reheat remaining glaze and chill again.
23) Spoon over pate and refrigerate.

SERVING
24) Pass with crackers or small slices of rye bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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