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Easy Pate

Ingredients
  Salad oil 2 Tablespoon
  Onion 1 Small, minced
  Ground pork 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Ground pork fat 1⁄4 Pound
  Dried bread crumbs 1⁄2 Cup (8 tbs)
  Madeira wine 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Oregano leaves 1⁄8 Teaspoon
  Egg 1
  Mushrooms 5 Medium
  Watercress sprigs 4 (For Garnish)
  Thin rye bread slices 1 Dozen (Adjust Quantity As Needed)
Directions

1. In 2-quart bowl, place salad oil and onion; cover bowl with large plate. Cook at high (100% power) 2 to 3 minutes, until onion is tender. Stir in pork, veal, pork fat, bread crumbs, Madeira, salt, pepper, thyme, nutmeg, oregano, and egg.
2. In 8 1/2" by 4 1/2" loaf dish, evenly spread half of meat mixture. Trim tough ends from mushroom stems. Arrange mushrooms, stem side up, in lengthwise row down center of meat mixture. Top with remaining meat mixture; pat top of meat firmly to remove any air bubbles.
3. Cover loaf dish with waxed paper. Cook at medium (50% power) 20 minutes, rotating dish a quarter turn after 10 minutes.
4. Let pate stand 30 minutes to cool slightly. Cover loaf dish with plastic wrap and refrigerate until pate is well chilled.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Pork

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