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Pork Pate

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  Pork liver 1 Pound (raw)
  Lean pork 1 Pound (raw)
  Flour 1 Tablespoon
  Egg 1
  Onion 1 , minced
  Minced parsley 2 Tablespoon
  Crumbled dried thyme 1⁄4 Teaspoon
  Rubbed dried sage 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Pepper To Taste
  Ground nutmeg 1 Dash
  Ground mace 1 Dash
  Ground cloves 1 Dash
  Fat salt pork 1⁄2 Pound, thinly sliced
  Brandy 2 Ounce (1/4 cup)
  Bay leaf 1

Grind liver and pork fine.
Work flour into mixture well.
Add egg, onion, pars ley, herbs, seasonings, and spices; mix well.
Line bottom and sides of pate mold or deep casserole with slices of salt pork.
Pour in half of pate mixture.
Put over it a layer of salt-pork slices.
Fill with remaining pate.
Pour brandy over pate.
Cover top completely with salt-pork slices.
Put bay leaf on top and put on cover.
Seal edges of cover with a thick flour-and-water paste to prevent steam from escaping.
Place in pan of hot water and bake in preheated slow oven (300° F.) for 3 1/2 hours.
Remove from oven and let sealed pot stand until cold.
Then crack off seal and chill.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3263 Calories from Fat 2072

% Daily Value*

Total Fat 230 g353.6%

Saturated Fat 82.4 g411.8%

Trans Fat 0 g

Cholesterol 2080.2 mg693.4%

Sodium 5915.1 mg246.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 5.2 g20.9%

Sugars 6.9 g

Protein 212 g424.1%

Vitamin A 2023.7% Vitamin C 284.5%

Calcium 24% Iron 652.5%

*Based on a 2000 Calorie diet

Pork Pate Recipe