Pate De Foie Genre Charcutier

Pate De Foie Genre Charcutier Ingredients

2 lb Pork liver	1 ts Salt
3/4 lb Lean pork	1/2 ts Ground thyme
3/4 lb Fat salt pork	1 tb Finely chopped parsley
1 sm White onion	2 lg Eggs
1 sm Clove garlic	1/4 lb Salt pork
1 tb Flour

Instructions for Pate De Foie Genre Charcutier

Put the first 5 ingredients through a food chopper, using the finest blade. Blend in the flour and seasonings and mix well with a wooden spoon. Beat in the eggs one at a time. Line the bottom and the sides of a 9 x 5 x 3" loaf pan with thin slices of salt pork. Fill the pan with the mixture. Cover the top with thin slices of salt pork. Cover the loaf pan with foil and set it in a larger pan containing boiling water. Bake in a preheated moderate oven (350^F) 1.3/4 ~ 2 hours. Cool. Unmold and cut the pate into slices for serving. The pate will keep in the refrigerator for about 10 days. I have sliced it and wrapped the slices well and frozen them. Then I just had to take out as many slices as needed for the first - appetizer ~ course. From The Cookie Ladys Files. Posted on GEnies Food & Wine RT by COOKIE-LADY [Cookie] on 9/10/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: French

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