Simple Pate Maison
|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|
|Madeira||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄2 Teaspoon|
Rinse salt pork in cold water to remove some of salt.
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 Â°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.
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