Title: Country Club Pate
Categories: None
Yield: 1 Servings

1 1/4 lb Veal; (trimmed)
2 oz Flour
5 oz Veal liver
1 Egg
6 oz Fat back; (trimmed)
2 oz Courvoisier
4 oz Onions
1 oz Grand Marnier
1 Sprig parsley
1 oz Port
2 Cloves garlic
1/2 ts Nutmeg
1 1/2 tb Salt
4 oz Heavy cream
1 1/2 ts Ground pepper

Virginia Seasonings, Junior League of Richmond, Inc.

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, mix in egg, flour, heavy cream,
spices & liquor. Line loaf pan with thin slices of fat back, covering sides
completely with enough over-hang to cover top of pate. Place mixture in
pans, pack firmly, & place over-hanging pieces to cover top of pate. Place
loaf pan in pan of water high enough to cover sides of loap pan. Cover in
350 degree oven until pate reaches internal temperature of 160 degrees.
Cool in refrigerator overnight. Unmold in hot water like Jello mold; slice
& eat.
Preparation: Overnight

Yield: 1 loaf

Posted to recipelu-digest Volume 01 Number 578 by LSHW
on Jan 22, 1998