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Ingredientes
- 1 1/4 lb Veal, (trimmed)
- 2 ounce Flour
- 5 ounce Veal liver
- 1 x Egg
- 6 ounce Fat back, (trimmed)
- 2 ounce Courvoisier
- 4 ounce Onions
- 1 ounce Grand Marnier
- 1 sprg parsley
- 1 ounce Port
- 2 x Cloves garlic
- 1/2 tsp Nutmeg
- 1 1/2 Tbsp. Salt
- 4 ounce Heavy cream
- 1 1/2 tsp Grnd pepper
Direcciones
- Finely grind 6 ozs. veal, 2 ozs. liver, 2 ozs. fat back, garlic, onion, & parsley. Coarsely grind remaining veal & liver. Reserve remaining fat back.
- Place meat in mixing bowl & on low speed, fold in egg, flour, heavy cream, spices & liquor. Line loaf pan with thin slices of fat back, covering sides completely with sufficient over-hang to cover top of pate. Place mix in pans, pack firmly, & place over-hanging pcs to cover top of pate. Place loaf pan in pan of water high sufficient to cover sides of loap pan. Cover in 350 degree oven till pate reaches internal temperature of 160 degrees.
- Cold in refrigerator overnight. Unmold in warm water like Jello mold; slice & eat.
- Preparation: Overnight
- Yield: 1 loaf
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 924g | |
| Calories 1460 | |
| Calories from Fat 592 | 41% |
| Total Fat 66.85g | 84% |
| Saturated Fat 35.06g | 140% |
| Trans Fat 0.31g | |
| Cholesterol 1121mg | 374% |
| Sodium 11008mg | 459% |
| Potassium 2108mg | 60% |
| Total Carbs 68.3g | 18% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.25g | 5% |
| Protein 118.38g | 189% |
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