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Peppered Farmhouse Pate

 

26

Yield

8

servings

Prep

20

min

Cook

120

min

Ready

140

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 26448% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 554mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 3%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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