Country Pate 22013-06-20
- Servings : 6
- 2 small onions, quartered
- 1 clove garlic
- 1/3 cup packed fresh parsley leaves
- 1 lb sliced bacon
- 1/4 cup dry white wine
- 1 Tbs cognac
- 1 tsp fines herbs
- 2 tsp salt
- 1/2 tsp pepper, coarsely ground
- 1 lb veal, ground
- 1 1/2 lbs ground pork
- cornichons, mustard, and assorted breads as accompaniments
In a food processor mince fine the onions and garlic, and the parsley, add 1/2 pound of the bacon, and blend the mixture until smooth. Add wine, the cognac,the fines herbs, the salt and the pepper and blend the mixture well.
Transfer the mixture to a large bowl and knead in the veal and pork.
Line a 9X5 inch loaf pan with the remaining 1/2 pound of bacon slices letting it hang over the edges, pack the pate mixture into the pan firmly, and fold any overhanging bacon up over the top.
Bake the pate covered with a double layer of foil in a preheated 375F degree oven for 1 hour and 45 minutes. ( set in a pan of boiling water). Until juices run clear. Discard the pan of water and let the pate cool, topped with a 2 pound weight and pour off the fat in the pan.
When serving discard the outer layer of bacon if desired and turn onto plate. Serve sliced thin with cornichons, mustard and breads