Peppered Farmhouse Pate
Description
This International appetizer features Bacon, Fresh pork picnic shoulder, Pork liver, Onion, quartered. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Extra peppercorns (opt) Fresh bay leaf (opt) Crusty bread Preheat oven to 350'F.
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(175'C.).
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Remove rinds and bones from bacon and pork.
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Stretch bacon on a board using back of a knife until bacon is almost double in length.
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Line bottom and sides of a 5-cup terrine or souffle dish with bacon.
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Mince shoulder pork, liver, onion and garlic.
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Cut veal in 1/2" pieces.
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In a bowl, combine pork shoulder, liver, veal, onion and garlic.
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Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
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Spoon mixture into bacon-lined dish and smooth surface.
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Cover tightly with foil.
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Put into a roasting pan half filled with hot water.
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Bake in preheated oven 2 hours.
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Cool 30 minutes.
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Top with a plate and place a heavy weight on plate.
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Cool completely, then refrigerate overnight.
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Turn out onto a serving plate.
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Garnish with additional peppercorns and bay leaf, if desired, and serve with bread
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2241.2kcal
- % Daily Value *
- Total Fat 127.2g196%
- Saturated Fat 42.6g213%
- Cholesterol 1760.8mg587%
- Sodium 8679.6mg362%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 0.1g1%
- Sugars 3.2g
- Protein 236.7g474%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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