Pate Maison Recipe

Pate Maison Recipes

Ingredients :

1/2lb bacon

1lb ground beef

1lb ground pork

2 cloves garlic, crushed

1/2 cup finely chopped parsley

1/2 tsp dried leaf tarragon

1/2 tsp dried leaf thyme

1/2 tsp paprika

1.5 tsp salt

1/4 tsp pepper

2 eggs, lightly beaten

1/2 cup brandy

1lb ground cooked ham

1.5 tsp dry mustard

1/2 tsp nutmeg

1/4 cup dry sherry

1 cup finely chopped green onions

1 cup finely chopped parsley

1/2 cup dry sherry

Method :

Heat oven to 325F (160C). Line the bottom of two glass loaf pans, 8.5 x 4.5 x 2.5 inches (20.5 x 10 x 5 cm), with 3 strips of bacon each. Combine beef, pork, garlic, 1/2 cup parsley, tarragon, thyme, paprika, salt, pepper, eggs and brandy, blending very well. Combine ham, mustard, nutmeg and 1/4 cup sherry, blending very well. Put 1/4 of the beef mixture in each of the prepared pans, packing it firmly. Sprinkle each with 1/4 cup of green onions and 1/4 cup of parsley. Top each with half the ham mixture then another 1/4 cup green onions and 1/4 cup parsley. Add a layer of the beef mixture, dividing it evenly between the two pans. Pack firmly. Lay remaining bacon strips on top. Pour 1/2 cup sherry over all.

Cover pans tightly with aluminum foil and bake 3 hours. Take pans from oven, set on rack, remove foil and weight down the meat while it cools ( To do this we put a layer of aluminum foil on top of each pate then top it with a layer of heavy cardboard cut so it goes down into the pan and rests on top of the foil. On this we set the heaviest cans we can find in our cupboard). Remove weights from pates when they are cool and cover pans. Chill very well before serving. Serve with crackers or melba toast for hors-d'oeuvre or serve a slice as the appetizer for dinner.

4-6 portions

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