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Herb Pâté appetizers, french, main course, fall, baked winter, summer, offal 1 pound pork; with fat 1/2 pound boneless veal 1 large onion; chopped 3 cloves minced garlic 1 tablespoon butter 1 1/2 cups chopped spinach 3 tablespoons brandy 1 egg 1 1/2 tablespoons fresh basil 1 1/2 tablespoons fresh rosemary 1 tablespoon fresh thyme 1 1/2 teaspoons salt 1 1/2 teaspoons fennel seeds 3/4 teaspoon black pepper 6 slices bacon 3 eggs; hard boiled 1. Preheat oven to 350°F. 2. In a food processor or meat grinder, grind pork and veal fine. 3. In a frying pan, sauté onion and garlic in butter. Add spinach; cook 1 minute. 4. Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy, egg, and all herbs and spices. 5. Fry a patty and adjust seasoning. 6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway up the pâté. 7. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, about 1 1/4 hours. 8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly. Refrigerate 24 hours. 9. To serve, remove from pan and trim fat. Bring to room temperature. Yield: 12 to 16 slices Prep Time: A day NOTES : Paté of pork, veal and spinach, with summer herbs and fennel. The cooked pâté should be weighted down with canned food or other heavy objects while cooling. This results in a pâté with a close, even texture that will slice well. This pâté tastes better when allowed to mellow at least a day. 0 5416 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: Cook's Magazine September 1984 Yield: 12 servings Preparation Time: 24:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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