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| Home -> [Appetizers, Pork, Terrines / Mousses & Pates] -> [Vealette's pate Recipe] |
Vealette's pate
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Pork, Terrines / Mousses & Pates |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Veal steak | | 1
| lbs | Pork loin | | 1
| | Shallot, finely chopped | | 1
| | Garlic clove, minced | | 3/4
| tsp | Salt | | 1/4
| tsp | Pepper | | | Bouquet garni, * see note |
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Procedures:
| 1 | * 2 sprigs of parsley, ?bay leaf, ?t. thyme, wrapped in a cheesecloth and tied with string. | | 2 | Have the butcher grind the meat very coarsely. | | 3 | Add shallot, garlic, salt and pepper. | | 4 | Mix well and pack into pate mold, rounding the top so that the fat will collect on the sides during cooking. | | 5 | Lay bouquet garni on side of mold and bake at 375°F for 1 hour. | | 6 | Test with a knife. | | 7 | If done, knife will come out clean. | | 8 | Unmold and serve cold. | | 9 | Serves 6. |
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