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Country Pate Gourmet Group

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)266.1064
Energy (kCal)3301.8758
Carbohydrates (g)47.1505
Total fats (g)226.0997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age. | 2. NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pam cooking spray - - - -
    cranberry 3/4 cup dried 37.95 9.8753 0.3795 0.1072
    egg 1 beaten 71.5 0.36 6.28 4.755
    shallot 1/2 cup 57.6 13.44 2.0 0.08
    pistachio 1/2 cup chopped 344.4 16.7096 12.3984 27.8718
    port wine 1/3 cup - - - -
    half 1/4 cup - - - -
    chicken liver 1 539.7756 3.3112 76.7479 21.9085
    fine breadcrumb 1/2 cup - - - -
    sage 1 teaspoon dried - - - -
    salt 2 teaspoons - - - -
    black pepper 1 teaspoon coarse ground 5.773 1.4708 0.239 0.075
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    pork 1 lb ground lean 1705.536 0.0 63.0958 159.0775

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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