Recipe

Pate De Chateau Blanc Recipe

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Ingredients

1 Onion; sliced
Pinch of ground nutmeg
2 tb Brandy
1/2 lb Ground veal
1/2 ts Ground allspice
Pepper
1/2 lb Bacon slices
Pinch of ground cloves
2 Eggs; beaten to mix
2 Cloves garlic, peeled
1/2 lb Ground lean pork
1 tb Butter
1/2 lb Ground pork fat
Salt
1/2 lb Pork or chicken liver, finel y sliced

Directions

Step #1 Melt butter in a small saute pan & cook onion over low heat/flame until soft but not brown, 10-15 mins.
Step #2 Leave to cool.
Step #3 In a food processor, brandy, nutmeg, cloves, veal, cooked onion, puree the pork, pork fat, allspice, pork or chicken liver, garlic, eggs, salt & pepper.
Step #4 Divide the mixture in half if it does not all fit comfortably in the machine.
Step #5 Saute a small piece of mixture & taste for Spice uping.
Step #6 It should be highly Spice uped.
Step #7 If not, add more salt & pepper.
Step #8 Set oven at 350F.
Step #9 Line the sides & base of a 1-quart terrine mold with bacon, reserving 2 slices.
Step #10 Pack pork mixture in the mold & smooth the top.
Step #11 Cut remaining bacon in thin strips and arrange in a lattice on top of the pate.
Step #12 Cook the pate, ion a water bath until done when tested with a skewer, uncovered, 1.
Step #13 1/4 to 1.
Step #14 1/2 hrs.
Step #15 Let pate cool to tepid.
Step #16 Insert a board that fits inside the rim of the terrine.
Step #17 Distribute weights on top & chill.
Step #18 Serve pate from the mold, & cut in slices at the table.
Step #19 The pate should be made at least 48 hrs ahead so that the flavours mellow.
Step #20 It can be kept up to 5 days in the refrigerator.
Step #21 Variations: Pate de porc solgnote (Pork pate with Hazelnuts) Add 1 c toasted peeled hazelnuts to the pork mixture.
Step #22 Pate de Pork Marbree (Marbled Pork Pate) Roll each chicken liver in very thinly sliced pork fat or fat bacon.
Step #23 Make pate mixture without livers.
Step #24 Pack half of the mixture into the mold & place livers down the center.
Step #25 Cover with remaining mixture & bake.
Step #26 When sliced, the pate is marbled with liver outlined in fat.
Step #27 --.
Enjoy the PATE DE CHATEAU BLANC recipe

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