French Pate

51 hours Prep: 20 minutes Cook: 3 hours

1587 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	veal shoulder	cubed
1	pound	pork shoulder	cubed
1	pound	chicken livers
2	each	duck breasts	cut into strips, or chicken breasts
2	cups	white wine
6	each	bay leaves
1	teaspoon	rosemary leaves
1	teaspoon	thyme
1/4	pound	lard	thinly sliced
3/4	pound	lard	cubed
1	x	salt
1	x	black pepper
1	tablespoon	allspice
2	teaspoons	thyme
1/3	cup	flour, all-purpose
2	large	eggs
2	ounces	brandy

Directions

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme.

Let the mixture marinate in the refrigerator for 2 days.

Line a terrine with the pork fat.

Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.

Pack half of the mixture into the lined terrine.

Add the duck breasts and fat strips, then cover with the remaining forcemeat.

Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.

Bake at 280 degrees F for 2 to 3 hours or until the juices are clear.

Remove lid and cool.

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Nutrition Facts

Serving Size 391g

Amount per Serving

Calories 1587 79% of calories from fat

	% Daily Value*
Total Fat 139.0g	214%
Saturated Fat 53.0g	265%
Trans Fat 0.0g
Cholesterol 956mg	319%
Sodium 226mg	9%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 62.0g	125%

Vitamin A	329%		Vitamin C	7%
Calcium	5%		Iron	97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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