Total Time
50mins
Prep 10 mins
Cook 40 mins

Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers.

Ingredients Nutrition

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.
Most Helpful

Very easy and tasty! I used the 1-pound tube-rolls of ground chicken and pork(sub.for veal)and for the spice I used the French Quatre-epices,4 spices (7 parts pepper, 1 part each nutmeg,cloves,and cinnamon)

Chef ChezGery October 16, 2007