LIVER PATE (PAPA'S)

LIVER PATE (PAPA'S)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. chicken livers

  • 2

    lbs. ground pork

  • 2

    lbs. veal (if you can't find a small roast or stew meat, but chops)

  • 6

    slices salt pork

  • ¼

    cup cognac

  • 6

    slices salt pork

  • 1

    egg

  • tsp. salt

  • ½

    tsp. pepper

  • ¼

    cup bread crumps (approximate)

  • 4

    bay leaves

Directions

Slowly brown chicken livers. Meanwhile, grind veal, then chicken livers, then regrind livers, veal and pork, so that all meats have been ground twice. Add egg, salt, pepper, bread crumbs and cognac. This will be a very moist, mushy mixture which will firm up during cooking. Arrange 2 casseroles with one bay leave and two pieces of salt pork on the bottom. Fill casseroles evenly. Pat mixture down. Pat one more bay leaf and two pieces of salt pork on the top. Cover each casserole. If the tops of the casseroles do not have holes in them (which is very important, so that steam can escape), then leave tops slightly ajar. Set casseroles in roasting pan and fill pan 1/2 full of water. Bake in 350 degree over for approximately 1 1/2 hours. Remove casseroles from roasting pan, remove cover, place a piece of wax paper over top and weight each one down with canned foods (this presses grease to the top while casseroles cool). Let cool completely before you remove them from the molds. This recipe makes 2 small casseroles.


Nutrition

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