Vealette's pate
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Recipe by: aristoteles
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lb Veal steak
1 lb Pork loin
1 Shallot; finely chopped
1 Garlic clove; minced
3/4 ts Salt
1/4 ts Pepper
Bouquet garni; * see note
* 2 sprigs of parsley, 1/2 bay leaf, 1/4 t. thyme, wrapped in a
cheesecloth and tied with string.
Have the butcher grind the meat very coarsely. Add shallot, garlic,
salt and pepper. Mix well and pack into pate mold, rounding the top
so that the fat will collect on the sides during cooking. Lay bouquet
garni on side of mold and bake at 375 F for 1 hour. Test with a
knife. If done, knife will come out clean. Unmold and serve cold.
Serves 6.
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