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French Pate

 

133

Yield

4

servings

Prep

20

min

Cook

3

hrs

Ready

51

hrs

Trans-fat Free, Sugar-Free
 

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
*
¼ pound lard
thinly sliced
¾ pound lard
cubed
1 x salt
*
1 x black pepper
*
1 tablespoon allspice
2 teaspoons thyme
*
cup all-purpose flour
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 158779% of calories from fat
 % Daily Value *
Total Fat 139g 214%
Saturated Fat 53g 265%
Trans Fat 0g
Cholesterol 956mg 319%
Sodium 226mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 125g
Vitamin A 329% Vitamin C 7%
Calcium 5% Iron 97%
* based on a 2,000 calorie diet How is this calculated?

 

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