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Country Pate with Fennel Recipe

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This recipe for Country Pate with Fennel, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Villa


2 Tbs. unsalted butter
2 cups beer, imported preferred
2 large onions, chopped
1 pound ground veal, lean
5 cloves garlic, minced
1 pound sliced bacon
1 bunch scallions, (white bulbs and green stalks), sliced
1 pkg.(8oz) Pepperidge Farm seasoned bread crumbs
1 1/2 cups fresh parsley leaves, minced
4-5 large eggs
1/2 cup pistachios
salt and pepper to taste
2 Tbs. fennel seeds
6 whole bay leaves
3 pounds sweet Italian sausage, removed from casing

1. Melt butter in large skillet over medium-high heat. Add onions, garlic and scallions and cook until soft and translucent, about 7 minutes, stirring occasionally. Transfer the onion mixture to a large mixing bowl. Stir in parsley, pistachios and fennel seeds.
2. Saute the sausage in 2 batches in the same skillet over medium-high heat. Cook each batch for 2-3 minutes, crumbling the sausage into smaller pieces with the back of a wooden spoon. Add 1/2 cup of the beer to each batch and cook just until the sausage is no longer pink. Add each batch to the mixing bowl and stir to combine with the onions.
3. Add the ground veal to the same skillet and cook with another 1/2 cup beer just until the veal is not longer pink. Add to the mixing bowl.
4. Cut 6 slices of bacon into 1/2 inch dice. Cook in the same skillet until the bacon renders some of its fat; do not let it become crisp. Add the crumb stuffing and the remaining 1/2 cup beer. Cook, stirring constantly for 30 seconds and then add to the mixing bowl.
5. Add 4 eggs to the pate mixture and beat to make a moist but not wet. (meat-loaf-like mixture). Add the last egg if necessary to bind the mixture.
Season with salt and pepper.
6. Preheat the oven to 350.
7. Place 3 bay leaves in a row down the center of each of two 9x3 inch loaf pans. Line each pan with the remaining bacon slices by arranging the strips crosswise in the pan to line both the sides and bottom. Let the ends of the slices hang over the edges of the pan.
8. Pack the pate mixture very tightly in to the pans, pressing down firmly with the back of a spoon or your hands. Fold the overhanging bacon over the top of each pate. Completely wrap each pan tightly with aluminum foil. Place the pans in a larger baking pan and fill the pan with enough hot water to come halfway up the sides of the pate pans.
9. Bake the pates for 1 1/2 hours. Remove the pates from the oven and weight for several hours with a heavy object(such as a 5lb. bag of flour or a large can of tomatoes) placed on each pate. Refrigerate for several hours.




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