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Baked Pate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.0716
Energy (kCal)541.45
Carbohydrates (g)29.307
Total fats (g)38.2696
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender, food grinder or processor (using the steel knife blade), mix the chicken, veal, garlic and shallot until fine. | 2. Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped. | 3. Place in a 2 cup tureen or mold with the bay leaves decorating the top. | 4. Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top. | 5. Cover and refrigerate when cold. | 6. Leave bay leaves on pate as a garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1/2 cup raw - - - -
    veal 1/2 cup mixed - - - -
    garlic 1 clove cut 4.47 0.9918 0.1908 0.015
    shallot 1 cut 115.2 26.88 4.0 0.16
    bacon 3 slices chopped 350.28 1.0752 10.6008 33.3396
    prosciutto 6 slices chopped - - - -
    egg 1 71.5 0.36 6.28 4.755
    brandy 1 tablespoon - - - -
    salt 1 pinch - - - -
    cayenne 1 dash - - - -
    cinnamon 1 pinch - - - -
    bay leaf 3 - - - -

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



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