Discard the fat and bones from the oxtails and transfer the meat to a food processor. In a skillet cook the onion in 2 tablespoons of the butter over moderate heat, stirring occasionally, until it is golden, add it to the meat with the remaining 4 tablespoons butter, the orange juice, the peppercorns, the bouillon or broth, the cloves, and the salt, and pulse the motor until the pate is minced but not pureed. Pack the pate into a crock. The pate may be made 3 days in advance and kept covered and chilled. Serve the p&;te at room temperature with the bread. Makes about 2 1/2 cups. Gourmet December 1993
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|Serving Size: 1 Serving (2411g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 292.1mg||8 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 13.5g|
|Protein 2.1g||3 %|
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Calories per serving: 72
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