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Party Country Pate
1 pound of finely ground pork
1/2 pound of finely ground veal
2/3 cup of finely chopped boiled ham
1/2 cup of chopped ripe olives
1/2 cup of blanched almonds; ground
1 cup of Fresh bread crumbs
1/3 cup of B&B liqueur
1 Egg
1 Clove garlic; crushed
1 teaspoon of dried rosemary
1/2 teaspoon of salt
1/2 teaspoon of dried thyme
1 tablespoon of butter or margarine
Fresh parsley sprigs; for garnish |
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In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemary, salt and thyme to the meat mixture; thoroughly mix together. Coat the bottom and sides of a 5-cup mold or an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly. Bake at 350ºF. for 1 1/2 hours. Drain. Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs. Makes 1 4-cup mold.
 
Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #892 by "Crane Walden " on Nov 8, 1997 |
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