Country Pate

By Rander9576

Ingredients

• Makes enough pate as appetizer for party (up to 40 people)
• 2 TBS salad oil
• ¼ lb mushrooms
• 1 medium onion minced
• 1 clove garlic mines
• ¼ cup dry sherry
• 1 tsp salt
• ½ tsp pepper
• ½ tsp thyme leaves
• 1/8 tsp nutmeg
• ½ lb ground pork
• ½ lb ground chicken (or 1 whole chicken breast)
• 2 oz ground pork fat
• ¼ cup shelled pistachios
• 1 egg
• ½ cup chopped parsley
• 1 8oz pkg sliced bacon

Details

Servings 16

Preparation

Step 1

Day ahead or up to 1 week ahead: In 10 inch skillet over medium heat, in hot salad oil, cook mushrooms, onion and garlic until tender. Add sherry, salt, pepper, thyme and nutmeg; heat to boiling. Reduce heat to low, simmer for 5 minutes. In bowl, combine mushroom mixture, pork, chicken and pork fat, pistachios, egg and 2 tbs parsley. Wrap and refrigerate remaining parsley. With wooden spoon beat mixture until well mixed. Line bottom and sides of 8 ½ by 4 ½ loaf pan with bacon, letting bacon slices hang over sides of pan. Spoon mixture into pan, packing to press out air pockets. Fold bacon over mixture. Bake in 350F over 1 and ¼ hours. (I put on baking sheet). When you bring out, cover pate with foil wrapped cardboard: place cans on top to weigh down pate. Refrigerate overnight. Just before serving: Remove cans and cardboard. Dip pan in how water 15 seconds; lift from water and run metal spatula between pate and sides of pan; invert. Scrape off excess fat. Garnish with reserved parsley. Serve with crackers and grapes. Makes about2 pounds of pate; 16 first course servings, 200 calories per serving.