Country Pate
1 1/2 lb Boneless pork, ground fine -twice 1 lb Boneless veal, ground fine -twice 3/4 c Dry white wine 2 tb Brandy 2 tb Oil Salt Freshly ground black pepper 2 lg Onions, sliced thi...
Ingredients
- 11/2 lb boneless pork, ground fine
- 2tb brandy
- 2tb oil
- 2sm cloves garlic, halved
- 1lbfresh pork fatback, sliced
Directions
- 1
1 1/2 lb Boneless pork, ground fine -twice 1 lb Boneless veal, ground fine -twice 3/4 c Dry white wine 2 tb Brandy 2 tb Oil Salt Freshly gro
- 2
Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats
- 3
Scatter the onions and garlic on top
- 4
Cover the bowl tightly and refrigerate it for at least 24 hours
- 5
Preheat the oven to 375-F
- 6
Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture
- 7
Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear,
- 8
Taste the piece and, if you like, add more garlic, salt and pepper