Peppered Farmhouse Pate
Yield
8 servingsPrep
20 minCook
120 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bacon
|
|
| 1 | pound |
pork shoulder
fresh |
|
| 12 | ounces |
pork liver
|
* |
| 1 | each |
onions
quartered |
|
| 1 | each |
garlic cloves
|
|
| 8 | ounces |
veal cutlets
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
green peppercorns
|
*
|
| 1 | teaspoon |
mixed herbs
dried |
* |
| 2 | tablespoons |
brandy
|
|
| 1 | x |
peppercorns
extra, opt. |
*
|
| 1 | x |
bay leaves
fresh, opt. |
*
|
| 1 | x |
crusty bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bacon
|
|
| 453.6 | g |
pork shoulder
fresh |
|
| 346.8 | ml/g |
pork liver
|
* |
| 1 | each |
onions
quartered |
|
| 1 | each |
garlic cloves
|
|
| 231.2 | ml/g |
veal cutlets
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
green peppercorns
|
*
|
| 5 | ml |
mixed herbs
dried |
* |
| 3E+1 | ml |
brandy
|
|
| 1 | x |
peppercorns
extra, opt. |
*
|
| 1 | x |
bay leaves
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 ½ inch 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.
