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Pate Maison

Gadget.Cook's picture
This Pate Maison tastes delicious ! Though you might have to wait a bit to enjoy it after preparation, once you dig into this superly delcious Pate Maison, you'll agree that the wait was worth it ! Your suggestions are welcome !
  Raw ground pork 1⁄2 Pound
  Ground veal 1 Pound (Raw)
  Calves liver 1 Pound, ground (Raw)
  Garlic 2 Clove (10 gm), finely chopped
  Thyme 3⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Brandy 2 Tablespoon
  Madeira wine 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Eggs 2 , lightly beaten
  Chicken livers 4 , cut in half
  Bacon slices 6

Combine all ingredients except the chicken livers and bacon in a large bowl.
Do not stir too much or the mixture becomes heavy.
Place half of the mixture in a 9 X 5 X 2 1/2 inch glass loaf pan.
Arrange the chicken livers in a row down the length of the pan and cover with the remaining mixture.
Arrange the bacon in overlapping slices on top of the pate.
Cook on "roast" setting for 25 minutes.
Rotate the pah one-quarter of a turn after 10 minutes.
Cool the pate
Cover with aluminum foil and weight the pate with 3 1 pound cans of food so it can be sliced without crumbling.
Chill for 48 hours before serving.

Recipe Summary

Main Dish

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KurtCathy's picture
Pate Maison Recipe