Lizzie’s Holiday Pate

Submitted by Penny Stettinius

"This was my Mother-in-law's recipe for pate. It is excellent. Everyone who tries it asks for the recipe. It is a bit time consuming because it needs to set for 2 days so we usually only make it for special occasions."

 

• Ready In: 72hrs 30mins
• Ingredients: 15
• Serves: 50

ingredients

• 1 1⁄2 lbs pork fat (Cut into thin strips like bacon)
• 1 lb chicken liver, chopped (unless you can find duck or goose liver)
• 1 lb ground veal
• 1 lb ground pork
• 1 lb ham, chopped finely
• 3 eggs
• 4 garlic cloves
• 1⁄2 cup heavy cream
• 1⁄2 cup cognac (or Brandy)
• 4 tablespoons salt
• 1⁄2 teaspoon allspice
• 1⁄2 tablespoon cinnamon
• 1⁄2 cup flour
• 1 tablespoon black pepper
• 2 bay leaves

directions

1. Preheat oven to 350.
2. Line earthenware casserole dish with pork fat.
3. Mix all ingredients together.
4. Pack in casserole.
5. Cover with pork fat.
6. Put in large deep pan and fill ¼ with water then insert pate dish.
7. Place in oven for 3 hours.
8. Take out and place heavy weight on top of pate and let cool. (We use a brick tightly wrapped in aluminum foil).
9. Refrigerate for 2 days with weight on top.
10. Serve with French bread rounds and/or your favorite crackers.