Pate de foie genre charcutier
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Pate de foie genre charcutier
  Pate  
Last updated 6/12/2012 12:48:48 AM. Recipe ID 10014. Report a problem with this recipe.
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      Title: Pate de foie genre charcutier
 Categories: France, Ham/pork
      Yield: 12 Servings
 
      2 lb Pork liver
    3/4 lb Lean pork
    3/4 lb Fat salt pork
      1 sm White onion
      1 sm Clove garlic
      1 tb Flour
      1 ts Salt
    1/2 ts Ground thyme
      1 tb Finely chopped parsley
      2 lg Eggs
    1/4 lb Salt pork
 
   Put the first 5 ingredients through a food chopper, using the finest
  blade. Blend in the flour and seasonings and mix well with a wooden
  spoon. Beat in the eggs one at a time. Line the bottom and the sides
  of a 9 x 5 x 3" loaf pan with thin slices of salt pork. Fill the pan
  with the mixture. Cover the top with thin slices of salt pork. Cover
  the loaf pan with foil and set it in a larger pan containing boiling
  water. Bake in a preheated moderate oven (350^F) 1.3/4 ~ 2 hours.
  Cool. Unmold and cut the pate into slices for serving. The pate will
  keep in the refrigerator for about 10 days. I have sliced it and
  wrapped the slices well and frozen them. Then I just had to take out
  as many slices as needed for the first - appetizer ~ course.
  
   From The Cookie Lady's Files.  Posted on GEnie's Food & Wine RT by
  COOKIE-LADY [Cookie] on 9/10/93
  
   MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
  SWOODWARD/NVN)
 




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Recipe ID 10014 (Apr 03, 2005)

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