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Country Pâté Recipe

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This recipe for Country Pâté, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 2, 2005


1 pound finely ground veal
2 pounds finely ground pork shoulder
1/2 pound pork fat, coarsely ground
2 pounds chicken livers
1/4 cup heavy cream
1/2 cup all-purpose flour
3 eggs
1/2 cup Cognac or Armagnac
8 large cloves garlic
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 teaspoons salt
2 teaspoons freshly ground pepper
9-12 bay leaves
6 thin sheets pork fat (2 combined should be large enough
to cover each loaf)
3 large baguettes, sliced
Cornichons (small French-style sour pickled cucumbers)

Preheat an oven to 400 degrees F . Oil three 9- by 5- by 3-inch loaf pans and set aside. Combine the ground veal, ground pork and fat in a large bowl. Combine the livers, cream, flour, eggs, Cognac or Armagnac, garlic, nutmeg, allspice, ginger, cinnamon, salt and pepper in a large food processor and purée. Combine with the ground meat and mix until well blended. Pour the mixture into the prepared loaf pans. Top each loaf with a few bay leaves and 2 sheets of fat cut to fit the pan. Cover the loaf pans with a double thickness of aluminum foil. Place the loaf pans in a large baking pan and add hot water to come halfway up the sides. Bake for 2 hours. Remove and reserve the aluminum foil. Continue baking until lightly browned, about 20 minutes longer. Remove from the oven and re-cover with the foil. Place another loaf pan on top of each pâté and weight it with heavy tins. Let the pâtés sit until cool. Chill well. These pâtés will keep for about 2 weeks under refrigeration. To serve, unmold the pâtés,
slice and offer with baguettes and cornichons.

Number Of Servings:
Number Of Servings:
Makes three 9 x 5x3 inch pâtés.
Personal Notes:
Personal Notes:
Brandy may be used instead of Cognac or Armagnac.




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