Party Country Pate

Recipe Ingredients

1 lb	454g / 16oz	Finely ground pork
1/2 lb	227g / 8oz	Finely ground veal
2/3 cup	157ml	Finely chopped boiled ham
1/2 cup	73g / 2.6oz	Chopped ripe olives
1/2 cup	46g / 1.6oz	Blanched almonds - ground
1 cup	146g / 5.1oz	Fresh bread crumbs
1/3 cup	78ml	B&B liqueur
1		Egg
1		Garlic - crushed
1 teaspoon	5ml	Dried rosemary
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme
1 tablespoon	15ml	Butter or margarine
		Fresh parsley sprigs - for garnish

Recipe Instructions

In a large bowl combine pork, veal, ham, olives and blanched almonds. Soften breadcrumbs in B&B liqueur and add with egg, garlic, rosemary, salt and thyme to the meat mixture; thoroughly mix together.

Coat the bottom and sides of a 5-cup mold or an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with margarine. Fill with meat mixture, pressing down firmly.

Bake at 350F for 1 1/2 hours. Drain.

Cover pate with foil and weight down with a heavy can. Refrigerate 12 hours. Unmold pate onto a serving plate. Serve pate at room temperature, garnished with parsley sprigs.

Makes 1 4-cup mold.

Source:
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