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Recipe - French Pate

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French Pate

Make 4 servings
             Watch How to make 'French Pate' Video Categories:    Appetizers     Masterchefs     
Ingredients
1.00 lb Chicken, livers
6.00 each Bay leaves
2.00 cup Wine, white
2.00 teaspoon Thyme
the meat in a bowl and add wine,
1.00 teaspoon Rosemary
2.00 lb Veal, shoulder, cubed
Pepper (to taste)
1.00 tablespoon Allspice
0.33 cup Flour
2.00 each Duck, breasts, cut in
0.25 lb Fatback, thinly sliced
2.00 large Eggs
0.75 lb Fatback, cubed
2.00 oz Brandy
1.00 teaspoon Thyme
Salt (to taste)
1.00 lb Pork, shoulder, cubed

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Recipe Viewed 527 times
Preparation

thyme. Let the mixture marinate in the refrigerator for 2 days.

Line a terrine with the pork fat.

Grind up the meats (except the duck) and toss in a bowl with salt,
pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.

Pack half of the mixture into the lined terrine.

Add the duck breasts and fat strips, then cover with the remaining
forcemeat.

Cover the contents of the terrine with foil and a good lid (to
weight it down and keep the filling from puffing up and running over the
side) and bake in a larger pan filled with water to half the depth of
the terrine.

Bake at 280 F for 2 to 3 hours or until the juices are clear.

Remove lid and cool.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans

Health Fitness Chart
Health Nutrition Facts
per serving
Calorie1916.93
Protein78.77g
Fat172.03g
Water291.91g
Sodium317.89mg
Cholesterol584.09mg
Carbohydrates9.66g
Fiber2.60g
Vitamin A630.81IU
Vitamin C11.59mg
Calcium164.82mg
 
Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
 281 minutes of Bicycling at 12 mph
 261 minutes Walking at 4 mph
 90 minutes Runing at 10 mph
 230 minutes Swimming at 50 yards/minute
 274 minutes Playing Tennis (Single)
 230 minutes Playing Basketball (recreational)

Health Diet/Fitness Wizard


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