Peppered Farmhouse Pate

140 minutes Prep: 20 minutes Cook: 120 minutes

220 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

8	slices	bacon
1	pound	pork shoulder	fresh
12	ounces	pork liver
1	each	onion	quartered
1	each	garlic clove
8	ounces	veal cutlets
1	each	egg	beaten
1	teaspoon	salt
2	teaspoons	green peppercorns
1	teaspoon	mixed herbs	dried
2	tablespoons	brandy
1	x	peppercorns	extra, opt.
1	x	bay leaf	fresh, opt.
1	x	crusty bread

Directions

Preheat oven to 350'F. (175'C.).

Remove rinds and bones from bacon and pork.

Stretch bacon on a board using back of a knife until bacon is almost double in length.

Line bottom and sides of a 5-cup terrine or souffle dish with bacon.

Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces.

In a bowl, combine pork shoulder, liver, veal, onion and garlic.

Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.

Spoon mixture into bacon-lined dish and smooth surface.

Cover tightly with foil.

Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours.

Cool 30 minutes. Top with a plate and place a heavy weight on plate.

Cool completely, then refrigerate overnight. Turn out onto a serving plate.

Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.

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Categories this recipe belongs to

Appetizers

Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 220 44% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 369mg	15%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 25.0g	49%

Vitamin A	1%		Vitamin C	3%
Calcium	3%		Iron	7%

* 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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