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| Home -> [Appetizers, Exotic, French, Ham, Pork, Terrines / Mousses & Pates, Western European] -> [Pate de foie genre charcutier Recipe] |
Pate de foie genre charcutier
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Appetizers, Exotic, French, Ham, Pork, Terrines / Mousses & Pates, Western European |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Pork liver | | 3/4
| lbs | Lean pork | | 3/4
| lbs | Fat salt pork | | 1
| small | White onion | | 1
| small | Clove garlic | | 1
| tbsp | Flour | | 1
| tsp | Salt | | 1/2
| tsp | Ground thyme | | 1
| tbsp | Finely chopped parsley | | 2
| large | Eggs | | 1/4
| lbs | Salt pork |
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Procedures:
| 1 | Put the first 5 ingredients through a food chopper, using the finest blade. | | 2 | Blend in the flour and seasonings and mix well with a wooden spoon. | | 3 | Beat in the eggs one at a time. | | 4 | Line the bottom and the sides of a 9 x 5 x 3" loaf pan with thin slices of salt pork. | | 5 | Fill the pan with the mixture. | | 6 | Cover the top with thin slices of salt pork. | | 7 | Cover the loaf pan with foil and set it in a larger pan containing boiling water. | | 8 | Bake in a preheated moderate oven (350°F) 1.?~ 2 hours. | | 9 | Cool. | | 10 | Unmold and cut the pate into slices for serving. | | 11 | The pate will keep in the refrigerator for about 10 days. | | 12 | I have sliced it and wrapped the slices well and frozen them. | | 13 | Then i just had to take out as many slices as needed for the first - appetizer ~ course. | | 14 | from the cookie lady"s files |
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