Herbed Veal and Pork Pate

By stancec44

Think originally from Bon Appetit. Maybe. Serve with sweet butter, cornichons, pickled onions, French bread and mustard(s). Lots of ingredients - easy to make.

Ingredients

• 1 Tbsp. butter
• 1 lg. onion, chopped
• 1/2 lb. chicken livers
• 1/2 lb. finely ground lean pork
• 1/2 lb. finely ground veal
• 1/2 lb. finely ground pork fat
• 1/4 lb. smoked ham, cut into 1/3” pieces
• 1/2 c. whipping cream
• 1/4 c. Cognac
• 1/4 c. husked pistachio nuts
• 2 eggs, beaten to blend
• 2 tsp. salt
• 1 1/2 tsp minced garlic
• 1 tsp. freshly ground pepper (I use black, but white would work if you like the taste.)
• 1/4 tsp. ground allspice
• 1/4 tsp. mace
• 1/4 tsp. dried rosemary, crumbled
• 1/4 tsp. dried thyme, crumbled
• 1/8 tsp. ground cloves
• Several dashes of cayenne
• 1 large bay leaf, halved
• Parsley springs

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Melt butter in heavy medium skillet over medium heat. Add onion and cook until golden brown, about 10 minutes. Cool.

Finely chop half of chicken livers; puree remainder. Transfer to large bowl. Add onion and all remaining ingredients except bay leaf and parsley. Mix well. Spoon into 8-cup oval or rectangular terrine. Insert bay leaf half into each end. Cover terrine. Place in baking pan. Pour enough hot water in baking pan to come halfway up the sides of terrine. Bake 2 hours. Uncover and continue baking until thermometer inserted in center registers 190 F, pate browns and begins to pull away from sides of terrine, about 20 minutes. Remove terrine from water. Cover pate with foil, then with heavy object and cool completely. Remove weight and refrigerate pate overnight. (Can be made 5 days ahead.) Remove pate from pan and discard bay leaves. Let stand at room temperature 1 hour before serving. Garnish with parsley.