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Suggest a better descriptionPreheat the oven to 325 degrees. Divide the chicken livers into three equal sized portions. Blend one part with 2/3 of the eggs. Blend the second part briefly with the whipping cream. Blend the third part with the remainder of the eggs, the chopped blanched bacon, the brandy, the wine and the flour. Mix the three blends together very lightly with the ginger, salt, ground pepper, allspice and truffles. Place in a well greased loaf pan and cover completely with blanched, thinly sliced, salt pork. Bake for 1 1/2 to 2 hours (to an internal temperature of 180 degrees). Serve cold after removing some of the fat from the top surface. Be sure stored pate is well covered with a layer of fat or clarified butter. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Slice (79g) | ||
Recipe Makes: 20 Slices | ||
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Calories: 109 | ||
Calories from Fat: 51 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 275.6mg | 85 % | |
Sodium 77.3mg | 3 % | |
Potassium 144.3mg | 4 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.4g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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