Try this Peppered Farmhouse Pate recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. (175C.). Remove rinds and bones from bacon and pork. Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly. Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 250 | ||
Calories from Fat: 156 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 196.7mg | 61 % | |
Sodium 305.2mg | 11 % | |
Potassium 285.9mg | 8 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.4g | ||
Protein 18.6g | 27 % | |
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: 250
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