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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy puree. | 2. In a bowl, combine all of the meat, spirits, herbs and spices. Season with salt and pepper. | 3. Spray a 9" X 5" loaf pan with cooking spray and line the pan with 6 of the prosciutto slices. Spoon the meat mixture into the pan. Cover with the remaining prosciutto slices and press lightly. Cover with aluminum foil. Refrigerate for one hour. | 4. With a rack in the middle position, preheat the oven to 350°F. | 5. Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan. | 6. Bake until a thermometer inserted into the center reads 165 F, about 1 1/2 hours. Allow the pate to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight. | 7. Served chilled or at room temperature with slices of French bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pork	1/4		diced	53.0145	0.0	0.3579	5.7054
chicken liver	1/2			269.8878	1.6556	38.374	10.9543
chicken thigh	1/2	lb	boneless skinless cubed	996.6	1.7894	21.6987	100.181
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
cognac	2	tablespoons		-	-	-	-
herbes de provence	2	teaspoons		-	-	-	-
thyme leave	1	teaspoon	chopped	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
salt	1/2	teaspoon		53.0145	0.0	0.3579	5.7054
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
prosciutto	8	slices		-	-	-	-

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