Veal And Pork Pate
|Ground veal/1 pound leanest hamburger||1 Pound|
|Ground pork||1 Pound|
|Eggs||2 (At Room Temperature)|
|Garlic||2 Clove (10 gm), crushed|
|Bacon slices||8 , blanched in boiling water for 2 minutes|
|Brandy/Dry sherry||1 Cup (16 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Green onions||8 , chopped|
|Cooked ham||1⁄2 Cup (8 tbs), cut into strips|
The day before, mix the veal or hamburger with the pork.
Add the eggs, garlic, salt, pepper, and basil.
Add the rosemary and nutmeg.
Line a pate mold or bread pan with bacon slices.
Mix 1/2 cup of brandy or dry sherry with the meat mixture, and place it in the mold until it is half full.
Cover the top with the parsley, green onion, and ham.
Add the rest of the meat mixture until the mold is full.
Cover the top with the remaining bacon, and add the bay leaf.
Pour a little more (maybe 1/4 cup) brandy or sherry over the top, and you are ready to bake.
Place the mold in a pan of water.
Water should reach up one-third of the side of the mold.
Cover with aluminum foil and a lid, if you are using one, and place the whole in a 325° oven for about 1 1/2 hours.
You check for doneness by looking to see if the juices are clear rather than pink.
Remove from the oven, and remove the lid.
Place a piece of wood on the top of the meat.
The wood should be cut to fit the mold exactly, allowing for a little space so that the wood may press the meat down.
Place a brick or cans on the board, and allow the meat to cool.
When it is cool, place it in a refrigerator, still with the brick or cans, and chill.
It is best the next day.