🫙 From the Spice Rack
Peppered Farmhouse Pate
8 sl Bacon 1 lb Fresh pork picnic shoulder 12 oz Pork liver 1 Onion, quartered 1 Garlic clove 8 oz Veal cutlets 1 Egg, beaten 1 t Salt 2 t Green peppercorns 1 t Dried mixed herbs
maineasy
Ingredients8 items
Ingredients
- 8sl bacon
- 1lbfresh pork picnic shoulder
- 12ozpork liver
- 1onion, quartered
- 1garlic clove
- 8ozveal cutlets
- 1egg, beaten
- 1t salt
Directions
- 1
8 sl Bacon 1 lb Fresh pork picnic shoulder 12 oz Pork liver 1 Onion, quartered 1 Garlic clove 8 oz Veal cutlets 1 Egg, beaten 1 t Salt 2 t G
- 2
Remove rinds and bones from bacon and pork
- 3
Stretch bacon on a board using back of a knife until bacon is almost double in length
- 4
Line bottom and sides of a 5-cup terrine or souffle dish with bacon
- 5
Mince shoulder pork, liver, onion and garlic
- 6
Cut veal in 1/2" pieces
- 7
In a bowl, combine pork shoulder, liver, veal, onion and garlic
- 8
Stir in egg, salt, peppercorns, herbs and brandy