Recipe - Pate De Foie Genre Charcutier

2 pound Pork liver
Three fourths pound Lean pork
Three fourths pound Fat salt pork
1 small White onion
1 small Clove garlic
1 tablespoon Flour
1 teaspoon Salt
One half teaspoon Ground thyme
1 tablespoon Finely chopped parsley
2 lg Eggs
One fourth pound Salt pork

Put the first 5 ingredients through a food chopper, using the finest
blade. Blend in the flour and seasonings and mix well with a wooden spoon.
Beat in the eggs one at a time. Line the bottom and the sides of a 9 x 5 x
3" loaf pan with thin slices of salt pork. Fill the pan with the mixture.
Cover the top with thin slices of salt pork. Cover the loaf pan with foil
and set it in a larger pan containing boiling water. Bake in a preheated
moderate oven (350^F) 1.Three fourths ~ 2 hours. Cool. Unmold and cut the pate into
slices for serving. The pate will keep in the refrigerator for about 10
days. I have cut or sliced up it and wrapped the slices well and frozen them. Then I
just had to take out as many slices as needed for the first appetizer ~
course.

From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by
COOKIELADY [Cookie] on 9/10/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip