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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut ham slice into 1/4" strips. Cut the salt pork into1/8" slices and the slices into 1/8" strips. | 2. Put the shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. (I use a pyrex square glass dish). Add the meat strips, cover and marinate 6 hours or overnight. | 3. Mix veal and pork and salt and pepper and refrigerate until ready to use. | 4. When ready to make pate, line a 4-cup mold (or 2 small molds) with bacon slices. Drain the liquid from the meat strips into the ground meat and mix (this is the sausage). Place a layer of sausage into the bacon-lined mold, then a layer of eat strips. Continue until all is used, ending with the sausage. | 5. Cover the top of the mold with strips of bacon cut to fit. Press down firmly into the mold. Cover tightly with foil, and set mold(s) into a water bath. Bake at 325 degrees F. for two hours. | 6. When done, remove from oven and place mold(s) in pan large enough to hold it and any overflow of fat. Weight down the top of the mold, using a foil wrapped brick or the like. Make sure the pate is pressed while still warm. When cool. refrigerate with the weight. | 7. When the pate is cold, turn it out of the mold(s), scrape away the congealed fat. A good French cook will save that fat to cook with--fries for example--it tastes great. | 8. Serve with cornichons and mustard and crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1/2		boiled	-	-	-	-
salt pork	1/2			106.029	0.0	0.7158	11.4109
shallot	1		minced	115.2	26.88	4.0	0.16
bay leaf	1			-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
madeira wine	2	tablespoons		-	-	-	-
cognac	2	tablespoons		-	-	-	-
pork	2	lbs	ground	3411.072	0.0	126.1915	318.155
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
salt	1	teaspoon		106.029	0.0	0.7158	11.4109
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
bacon	8	slices		934.08	2.8672	28.2688	88.9056

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