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Hot Pate With Garlic Bread

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  Lean beef 1⁄2 Pound, finely ground
  Lean pork 1⁄2 Pound, finely ground
  Pork sausages 1⁄2 Pound (Mild)
  Garlic 2 Clove (10 gm), pressed
  Grated onion 2 Tablespoon
  Basil 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Basic beef stock 1⁄2 Cup (8 tbs)
  Sherry 3 Tablespoon
  Brandy 1 Tablespoon

Combine beef, pork, and sausage and grind through a food chopper 3 times or spin in a food processor until smooth, using the on off method.
Add garlic, onion, basil, marjoram, thyme, oregano, salt, and pepper.
Mix with wooden spoon until thoroughly blended.
Add stock, sherry, and brandy; blend until smooth.
Turn into buttered 1 quart earthenware mold; cover.
Set in baking pan; pour in boiling water to half the depth of mold.
Bake in preheated 325 °F oven 1 hour and 15 minutes.
Increase oven temperature to 350°F.
Remove cover; bake 30 minutes or until brown.
Slice; serve with hot garlic bread.

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