 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers. Ingredients:
1/2 cup raw chicken or 1/2 cup turkey |
1/2 cup veal, mixed with turkey |
1 clove garlic, cut in half |
1 shallot, cut in half |
3 slices raw bacon, chopped |
6 slices prosciutto, chopped |
1 egg |
1 tablespoon brandy (sub sherry if you like) |
1 pinch salt |
1 dash cayenne |
1 pinch cinnamon |
3 bay leaves |
Directions:
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.
|
|