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House Pate with Brandy Recipe

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This recipe for House Pate with Brandy, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gail Sproul, R.R. # 1, Plainfield (1985)


1 lb pork ground
1 lb veal ground
1/2 c onions chopped
1/2 c parsley chopped
1 lb chicken livers
2 eggs
1 clove garlic
1 tsp basil
1 tsp salt
3/4 tsp pepper
2 tbsp. port wine (optional)
2 tbsp. brandy (optional)
(If wine and brandy not desired use equal amount water.)
8 slices bacon

In a large bowl combine pork, veal, onions and parsley. In blender or food processor, puree chicken lovers. Add eggs, garlic, basil, salt, pepper, wine and brandy. Continue to puree until mixture is well blended. Pour into mixing bowl with meat-onion mixture. Blend together well. Arrange half the bacon in either one 2L or 2 1L loaf pans. Top with meat mixture and add remaining bacon slices on top. Cover with foil. Place in a large deep baking pan. Pour in enough hot water to reach half way up the sides of loaf pan. Bake in oven at 350F for 1 1/4 hours or until the center is firm when touched. Uncover to broil a few min to brown bacon. Remove loaf pan from water and let stand 1/2 hour. Pour off juices. Cover and cool to room temperature. Refrigerate several hours or overnight. Unmould and slice.




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