Peppered Farmhouse Pate Recipe

Step 1

Preheat oven to 350''F. (175''C.). Remove rinds and bones from bacon and pork.

Step 2

Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon.

Step 3

Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.

Step 4

Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours. Cool 30 minutes.

Step 5

Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate.

Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.

Things You'll Need

  • 8sl Bacon
  • 1lb Fresh pork picnic shoulder
  • 12oz Pork liver
  • 1 Onion, quartered
  • 1 Garlic clove
  • 8oz Veal cutlets
  • 1 Egg, beaten
  • 1t Salt
  • 2t Green peppercorns
  • 1t Dried mixed herbs
  • 2T Brandy
  • Extra peppercorns (opt)
  • Fresh bay leaf (opt)
  • Crusty bread

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