Pate Maison

3 hours Prep: 30 minutes Cook: 3 hours

755 calories per serving view nutrition facts

suggest servings

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Ingredients

1/2	pound	chicken	livers
1	pound	pork	butt, cubed
1/2	pound	pork fat	back
1	tablespoon	peppercorns	whole
1	teaspoon	black pepper	cracked
1	d	salt
1	teaspoon	truffles	sliced
1	tablespoon	brandy	peach
1	x	onions	pickled
1	x	pickles, gherkins

Directions

Line a terrine with pork fat, sliced thinly.

Grind the pork and remaining pork fat coarsely.

Then grind the pork and pork fat with the chicken livers, more finely this time.

Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy.

Pack the mixture into the terrine and top with foil and a lid.

Put the terrine in a baking pan and add water to come halfway up the sides.

Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink.

Remove the lid and weight the terrine while it cools.

Refrigerate overnight.

Unmold and serve in thin slices with pickled onions and cornichons (gherkins.)

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Nutrition Facts

Serving Size 234g

Amount per Serving

Calories 755 68% of calories from fat

	% Daily Value*
Total Fat 57.0g	88%
Saturated Fat 19.0g	96%
Trans Fat 0.0g
Cholesterol 201mg	67%
Sodium 133mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 53.0g	106%

Vitamin A	1%		Vitamin C	1%
Calcium	7%		Iron	15%

* 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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