You are here

Layered Picnic Pate

Diet.Chef's picture
Ingredients
  Beaten egg 1
  Skim milk 1⁄2 Cup (8 tbs)
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Snipped fresh parsley 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried sage 1⁄4 Teaspoon, crushed
  Ground veal 12 Ounce
  Lean ground beef/Lean ground pork 12 Ounce
  Fresh whole green beans 4 Ounce, cooked
  Hard cooked eggs 2 , quartered lengthwise
  Carrot 1 Medium, cut into 3 inch sticks and cooked
Directions

In a mixing bowl combine egg and milk.
Stir in bread crumbs, onion, parsley, oregano, thyme, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Add veal and beef; mix well.
Pat one fourth of the meat mixture into an 8x4x2 inch loaf pan.
Arrange green beans atop meat.
Top with another one fourth of the meat mixture.
Arrange hard cooked eggs atop meat.
Top with another one fourth of the meat mixture, the carrot strips, and remaining meat mixture.
Bake in a 350° oven for 1 1/4 to 1 1/2 hours.
Remove fat with a baster or spoon as it accumulates during cooking.
Cool in pan for 10 minutes.
Drain off any remaining fat.
Cover with foil.
To weight pate, place canned vegetables or other heavy object on loaf in pan.
Chill overnight.
Remove weight.
Remove pate from pan; cut into 8 slices.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Baked

Rate It

Your rating: None
4.13889
Average: 4.1 (18 votes)