Recipe - Country Club Pate

1 One fourth pound Veal; (trimmed)
2 ounce Flour
5 ounce Veal liver
1 Egg
6 ounce Fat back; (trimmed)
2 ounce Courvoisier
4 ounce Onions
1 ounce Grand Marnier
1 Sprig parsley
1 ounce Port
2 Cloves garlic
One half teaspoon Nutmeg
1 One half tablespoon Salt
4 ounce Heavy cream
1 One half teaspoon Ground pepper

Virginia Seasonings, Junior League of Richmond, Inc.

Finely grind 6 ozs. veal, 2 ozs. liver, 2 ozs. fat back, garlic, onion, &
parsley. Coarsely grind remaining veal & liver. Reserve remaining fat back.
Place meat in mixing bowl & on low speed, mix in egg, flour, heavy cream,
spices & liquor. Line loaf pan with thin slices of fat back, covering sides
completely with enough overhang to cover top of pate. Place mixture in
pans, pack firmly, & place overhanging pieces to cover top of pate. Place
loaf pan in pan of water high enough to cover sides of loap pan. Cover in
350 degree oven until pate reaches internal temperature of 160 degrees.
Cool in refrigerator overnight. Unmold in hot water like Jello mold; slice
& eat.
Preparation: Overnight

Yield: 1 loaf

Posted to recipeludigest Volume 01 Number 578 by LSHW shusky@erols.com
on Jan 22, 1998