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Pate Of Pork

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Ingredients
  Pigs liver/Calf's liver 1⁄2 Pound
  Lean pork 1 1⁄2 Pound
  Pickled pork 1⁄2 Pound
  Salt To Taste
  Ground mace 1⁄4 Teaspoon
  Shallots 2
  Breadcrumbs 4 Ounce
  Black pepper 1 Teaspoon
  Chopped herbs 1 Teaspoon (Sage And Rosemary)
  Egg 1
Directions

GETTING READY
1. Mince meats and shallots, through mincer twice to ground finely.
2. Preheat oven to 325°.

MAKING
3. Mix breadcrumbs, seasonings and bind with beaten egg. Add little stock if required to make a consistency so that it drops off the spoon easily.
4. Adjust seasoning.
5. Press the mixture into a deep casserole or terrine.
6. Seal with greaseproof paper and cover with a lid.
7. Keep terrine in a meat tin of water.
8. Bake in oven (325°) for 3 1/2 hours.
9. Take off the lid, add a clean piece of paper and cover with a weight to press.
10. Keep aside to cool.
11. When cold, remove the weight and paper.
12. Pour melted lard over it and keep in a cool place.

SERVING
13. Serve cold with hot toast or hot with vegetables or salad.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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