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Potted Meat Pate

Gadget.Cook's picture
  Pork belly 8 Ounce (225 Gram)
  Veal 8 Ounce (225 Gram)
  Chicken livers 4 Ounce (100 Gram)
  Streaky bacon 4 Ounce, rinds removed (100 Gram)
  Garlic 1 Clove (5 gm)
  Parsley sprigs 4
  Juniper berries 10
  Mustard seed 1⁄4 Teaspoon
  Freshly grated nutmeg To Taste
  Freshly ground black pepper To Taste
  Lemon rind 1⁄2 , grated
  Brandy 1 Tablespoon
  Red wine 1 Tablespoon
  Salt To Taste

Using the double-bladed chopping-knife, finely chop the pork; veal, chicken livers, bacon, garlic and parsley.
Crush the juniper berries and mustard seed in a pestle and mortar or with a rolling pin.
Mix all the ingredients together and place in a greased- 600-ml/1 -pint souffle dish.
Cover with foil and stand in a baking tin two-thirds filled with water.
Bake in a moderate oven (I80C, 350 F, gas 4).for 1-1 1/4 hours.
Allow to cool and place weights on top.
Chill overnight.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1449 Calories from Fat 830

% Daily Value*

Total Fat 93 g142.6%

Saturated Fat 37 g185.1%

Trans Fat 0.1 g

Cholesterol 796.4 mg265.5%

Sodium 2620.3 mg109.2%

Total Carbohydrates 8 g2.8%

Dietary Fiber 1.4 g5.8%

Sugars 0.7 g

Protein 123 g246.8%

Vitamin A 259.6% Vitamin C 60.4%

Calcium 12.7% Iron 71.8%

*Based on a 2000 Calorie diet

Potted Meat Pate Recipe