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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place bacon in a large skillet over medium-high heat. Cook until wilted, then add the onion and whole garlic cloves. Cook, stirring constantly until the onion is soft. Add the chicken livers and veal cubes to the skillet, and cook until no longer pink. Set aside to cool. | 2. Line a 9x5 inch loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. Spoon the meat mixture into the container of a food processor, and pulse until finely chopped. Do not puree. Melt the butter in a large skillet over medium heat. Add the meat mixture, and stir in heavy cream and milk. Cook until heated through. Season with salt and pepper to taste, then pour into the loaf pan or mold. Chill for at least 4 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon strip	1	pound	diced	1569.4315	64.8638	56.2455	120.6557
onion	3		chopped	132.0	30.822	3.63	0.33
garlic	3	cloves		13.41	2.9754	0.5724	0.045
chicken liver	1	pound	trimmed chopped	539.7756	3.3112	76.7479	21.9085
veal	1	pound	trimmed cubed	607.4680000000001	6.3467	98.3736	20.9894
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
salt pepper	1 to taste	pinch		-	-	-	-

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