ID:643
Recipe Name:Herb Pâté
Name:
Email:
Date: November 30,2009
Category: Pork
Category: Pork
Nationality: French
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1 lb pork,with fat
1/2 lb boneless veal
1 lg onion,chopped
3 cloves garlic,Minced
1 T butter
1 1/2 c spinach,Chopped
3 T brandy
1 egg
1 1/2 T fresh basil
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Right Ingredients:
1 1/2 T fresh rosemary
1 T fresh thyme
1 1/2 t salt
1 1/2 t fennel seeds
3/4 t black pepper
6 sl bacon
3 eggs,hard boiled
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| Cooking
Instructions: |
Instructions: 1. Preheat oven to 350F.
2. In a food processor or meat grinder, grind pork and veal fine.
3. In a frying pan, saut onion and garlic in butter. Add spinach; cook
1 minute.
4. Transfer spinach mixture to a large bowl and stir in chopped meat.
Add brandy, egg, and all herbs and spices.
5. Fry a patty and adjust seasoning.
6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch
loaf pan, letting slices hang over edges. Put half the meat mixture into pan.
Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat
mixture and wrap bacon across top. Cover pan with foil, set in a baking pan,
and add water to come halfway up the pt.
7. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn,
about 1 1/4 hours.
8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and
weight evenly. Refrigerate 24 hours.
9. To serve, remove from pan and trim fat. Bring to room temperature.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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