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Name: French Pate
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 3/4 lb Fatback, cubed; 1 lb Pork, shoulder, cubed; 6 Bay Leaves; 1/3 c Flour; Pepper (to taste); 1/4 lb Fatback, thinly sliced; 1 tb Allspice; 2 lg Eggs; 1 ts Thyme; 1 ts Rosemary; Salt (to taste); 2 lb Veal, shoulder, cubed; 2 ts Thyme; 1 lb Chicken, livers; 2 c Wine, white; 2 oz Brandy; 2 Duck, breasts, cut in

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INGREDIENTS

may be substituted
3/4 lb Fatback, cubed
1 lb Pork, shoulder, cubed
6 Bay Leaves
1/3 c Flour
Pepper (to taste)
1/4 lb Fatback, thinly sliced
1 tb Allspice
2 lg Eggs
1 ts Thyme
1 ts Rosemary
Salt (to taste)
2 lb Veal, shoulder, cubed
strips, chicken breasts
2 ts Thyme
1 lb Chicken, livers
2 c Wine, white
2 oz Brandy
2 Duck, breasts, cut in

Servings

INSTRUCTIONS

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Croziers Restaurant, New Orleans

NOTES

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French Pate

may be substituted
3/4 lb Fatback, cubed
1 lb Pork, shoulder, cubed
6 Bay Leaves
1/3 c Flour
 Pepper (to taste)
1/4 lb Fatback, thinly sliced
1 tb Allspice
2 lg Eggs
1 ts Thyme
1 ts Rosemary
 Salt (to taste)
2 lb Veal, shoulder, cubed
 strips, chicken breasts
2 ts Thyme
1 lb Chicken, livers
2 c Wine, white
2 oz Brandy
2 Duck, breasts, cut in

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of  thyme.  Let the mixture marinate in the refrigerator for 2 days.         Line a terrine with the pork fat.         Grind up the meats (except the duck) and toss in a bowl with salt,  pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.         Pack half of the mixture into the lined terrine.         Add the duck breasts and fat strips, then cover with the remaining  forcemeat.         Cover the contents of the terrine with foil and a good lid (to weight  it down and keep the filling from puffing up and running over the side) and  bake in a larger pan filled with water to half the depth of the terrine.         Bake at 280 F for 2 to 3 hours or until the juices are clear.         Remove lid and cool.         Source: Great Chefs of New Orleans, Tele-record Productions       :    Box 71112, New Orleans, Louisiana - 1983       :    Chef Gerard Crozier, Croziers Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Serving (845g)
Recipe Makes: 4 Servings

Calories: 364
Calories from Fat: 118 (32%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.9g
Cholesterol 528.8mg		163 %
Sodium 766.2mg		26 %
Potassium 323.3mg		9 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 18.5g
Protein 17.6g		25 %
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.

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Calories per serving: 364

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