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Pate Maison

Grannys.kitchen's picture
Ingredients
  Sliced bacon 1⁄2 Pound
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Thyme 1⁄2 Teaspoon
  Cloves 1⁄8 Teaspoon
  Butter 1 Tablespoon
  Salt 2 Teaspoon
  Onion 1 , finely chopped
  Freshly ground pepper 3⁄4 Teaspoon
  Lean pork 1 Pound, ground (Fat)
  Brandy 3 Tablespoon
  Veal 1⁄2 Pound, ground
  Eggs 2
  Chicken livers 1⁄2 Pound, finely chopped
  Boiled ham 1⁄2 Pound, cut into 1 piece
  Garlic 2 Clove (10 gm), pressed
  Nutmeg 1⁄8 Teaspoon
  Bay leaves 2 Small
Directions

Preheat the oven to 350° F.
Cover the bacon with water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Drain.
Rinse with cold water.
Reserve.
Melt the butter in a small skillet.
Add the onion and saute over medium heat until soft.
Transfer to a mixing bowl.
Add the pork, veal, chicken livers, and garlic.
Beat with an electric mixer for 3 minutes.
Combine the nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl.
Beat until well blended.
Add to the meat mixture.
Mix well.
Slice the ham into strips 1/4 inch wide.
Line a 1 1/2 quart terrine with a cover with the bacon.
Arrange the strips so that there will be enough overhang to cover the pate after the terrine is filled.
Spread 1/3 of the pate mixture in the bottom of the terrine.
Lay 1/2 of the ham strips on top of the pate mixture.
Cover with 1/3 of the pate mixture.
Lay the rest of the strips on top.
Cover with the final 1/3 of the pate.
Fold the bacon over the top.
Place the bay leaves on top of the bacon.
Cover with a double thickness of aluminum foil.
Put the lid on the terrine.
Place the terrine in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the terrine.
Bake at 350° F for 1 1/2 hours.
Remove the terrine from the water bath.
Take off the lid and put a bread board on top of the pate.
Weight it down with a heavy object.
Cool completely.
Refrigerate, covered, for at least 2 days.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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