1/2 pound veal or pork stew meat
3/4 pound beef liver
1/2 pound bacon, diced
2 eggs
4 tablespoons chopped fresh sage
2 tablespoons minced garlic
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
Servings: 4
1. Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread.
2. Combine all ingredients in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.
3. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.
Servings: 4
3/4 pound beef liver
1/2 pound bacon, diced
2 eggs
4 tablespoons chopped fresh sage
2 tablespoons minced garlic
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
Servings: 4
1. Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread.
2. Combine all ingredients in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.
3. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.
Servings: 4
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