Liver Pate (Papa's)

Makes 2 casseroles

Liver Pate (Papa's)
Liver Pate (Papa's)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb chicken livers

  • 2

    lb ground pork

  • 2

    lb veal(if you can't find a small roast or stew meat, buy chops)

  • 1

    piece salt pork (enough to make 4 slices)

  • 1

    small btl cognac

  • 1

    egg

  • 1 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 1/4

    cup bread crumbs (approximate)

  • 1/4

    cup cognac

  • 2

    bay leaves

Directions

Slowly brown off chicken livers. Meanwhile,grind pork and veal, then add chicken livers and grind. 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 casseroles with one (1) bay leaf and (2)two pieces of salt pork on the bottom. Fill two (2) casseroles evenly. Pat mixtures down. Pat one (1) more bay leaf and two (2) pieces of salt pork on the top. Cover casseroles. If the covers to your casseroles do not have holes in them (which is 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 oven for approximately 1 1/2 hours. Remove casseroles from roasting pan, remove covers, places a piece of waxed paper over top and weight each one down with canned foods (this presses grease to the top while casseroles are cooling). Let them cool completely before removing them from the molds.

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