Pate Recipes
| | Chicken Pate
1 1/4 pounds of boneless cooked chicken or turkey
1/2 pound of cooked pork
1/2 pound of cooked ham
2 cloves garlic, crushed
3 scallions, finely chopped
1 medium sized onion, finely chopped
1 tablespoon of parsley, finely chopped
1 bay leaf
1/4 teaspoon of thyme
1/2 teaspoon of salt
freshly ground black pepper
2 eggs, lightly beaten
1 tablespoon of flour
1/2 cup of butter, softened
1/4 cup of brandy
1/2 pound of bacon
Grind or chop the chicken, pork and ham into very small pieces. Add garlic and scallions, onion, parsley, bay leaf and thyme. Season with salt and pepper. Add eggs, flour, butter and brandy to the meat mixture.
Stir until well combined. Line a 1 1/2 quart casserole with bacon slices. Add the meat mixture and top with remaining bacon. Cover casserole and place in a pan of hot water. Bake in a 350ºF. oven for 1 hour. Remove pate from the oven. Place a weight on top of the pate. Refrigerate for at least one day before serving. 10 servings |
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