Side Pannel
Peppered Farmhouse Pate
Peppered Farmhouse Pate
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 8 sl Bacon
- 1 lb Fresh pork picnic shoulder
- 12 oz Pork liver
- 1 Onion, quartered
- 1 Garlic clove
- 8 oz Veal cutlets
- 1 Egg, beaten
- 1 ts Salt
- 2 ts Green peppercorns
- 1 ts Dried mixed herbs
- 2 tb Brandy
- Extra peppercorns (opt)
- Fresh bay leaf (opt)
- Crusty bread
Directions
Preheat oven to 350'F. (175'C.). 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.
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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