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Simple Pate Maison

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  Salt pork slice 6
  Bacon slices 6 , diced
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Calves liver 1 Pound
  Chicken livers 1 Pound
  Salt 1 3⁄4 Teaspoon
  Pepper 1 Teaspoon
  Egg yolks 3
  Eggs 2
  Madeira 1⁄4 Cup (4 tbs)
  Chervil 1⁄2 Teaspoon
  Tarragon leaves 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon

Rinse salt pork in cold water to remove some of salt.
Drain thoroughly.
Line 7-inch souffle mold with salt pork slices.
Cook bacon in skillet until fat is rendered.
Saute onions in bacon fat until tender and lightly browned.
Cut the liver into 1-inch pieces; halve chicken livers.
Add livers, 1 teaspoon salt and 1/2 teaspoon pepper to onion mixture.
Saute until all pink has disappeared from livers.
Place liver mixture in blender container or in food processor a small amount at a time.
Blend until thoroughly pureed, adding egg yolks, eggs, and Madeira.
Spoon liver mixture into large bowl.
Stir in remaining salt, pepper, and spices.
Pour liver mixture into prepared mold; cover with aluminum foil.
Place mold in larger baking dish; add water halfway to top of mold.
Bake in preheated 375 °F oven 2 hours.
Cool pate well; invert onto serving platter.
Refrigerate at least 8 hours to chill thoroughly.
Pate can be sliced thin and served with French bread or crackers or as a separate course with a green salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4074 Calories from Fat 2989

% Daily Value*

Total Fat 332 g510.5%

Saturated Fat 105.2 g525.9%

Trans Fat 0.3 g

Cholesterol 2811.5 mg937.2%

Sodium 8401 mg350%

Total Carbohydrates 31 g10.5%

Dietary Fiber 5.5 g22%

Sugars 12.7 g

Protein 218 g435.6%

Vitamin A 1032.9% Vitamin C 170%

Calcium 30.3% Iron 264.6%

*Based on a 2000 Calorie diet

Simple Pate Maison Recipe