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Meat Pate With Cumberland Sauce

chef.julissa's picture
Ingredients
  Beef 1⁄2 Kilogram, coarsely minced
  Pork meat 1⁄2 Kilogram, coarsely minced
  Beef liver slices 1⁄2 Kilogram
  Margarine 2 Tablespoon
  Yellow onions 2 , finely chopped
  Mushrooms 200 Gram
  Canned green olives 140 Gram (1 Tin)
  Salt 3 Teaspoon
  Black pepper 1 1⁄2 Teaspoon
  Egg 1
  Single cream 100 Milliliter (1 Deciliter)
  Lemon rind 2 Tablespoon, finely striped
  Red currant jelly 180 Gram (1 Deciliter, 1 Tin)
  Port wine 4 Tablespoon
  Red wine 100 Milliliter (1 Deciliter)
  Mustard powder 1 Teaspoon
Directions

GETTING READY
1) Preheat oven to 175'C.

MAKING
2) In a skillet, heat margarine and fry the liver slices on low heat.
3) In the margarine, brown onion. Keep aside to cool.
4) Cut liver in small cubes.
5) Cut olives and mushrooms in slices.
6) Blend minced meat with salt and pepper.
7) Mix egg and cream.
8) Work the forcemeat until pretty firm in consistency.
9) Mix liver, onion, mushrooms and olives.
10) Fry a test sample.
11) In a rectangular mould, pack 2 litres of the farce well. Even the top and cover with aluminium foil.
12) Bake for about 2 hours

FINALIZING
13) To prepare Cumberland sauce, boil lemon rind in water for a few minutes.
14) Add jelly on low heat until dissolved.
15) Add wines and season with mustard powder. Let it cool.

SERVING
16) Slice the pate.
17) Serve with Cumberland Sauce spooned on top or on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
46

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