Layered Picnic Pate
|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|
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.
Remove pate from pan; cut into 8 slices.