In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemar, salt and thyme to the meat mixture; thoroughly mix together. Coat the bottom and sides of a 5-cup mold or an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly. Bake at 350? F for 1 1/2 hours. Drain. Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs. Makes 1 4-cup mold. Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #892 by "Crane Walden
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|Serving Size: 1 Serving (982g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 354 (31%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 236.1mg||73 %|
|Sodium 1661.5mg||57 %|
|Potassium 563mg||15 %|
|Total Carbohydrate 159.8g||47 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 148.7g|
|Protein 36g||51 %|
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Calories per serving: 1142
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