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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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Pork Pate Recipe