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8 oz pork, lean
16 oz veal, lean
8 oz unsalted fatback, skin off
2 oz cognac or brandy
3/4 Tbsp cracked black pepper
1 tsp thyme (whole, not ground)
2 tsp salt, or to taste

=Cut the meats and fatback into 1in cubes.
Sprinkle with the salt, process in cuisinart, using the pulse, until coarsely ground. It is important not to overprocess.
add the rest of ingredients. Put in large mixing bowl, stir vigorously with a wooden spoon about 3 minutes, until mixture looks homogenous.
If baking in a pastry, line mold with pastry, fill with pate, cover and bake in 350F oven until internal temperature is 165F. This should take about 1 to 1.5 hours.
If baking in a mold, fill mold with mix, bake in bain marie for about 1 hour, until 165F internal.
 
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