Vealette's pate
Yield: 6 Servings
Ingredients:
- 1 lb Veal steak
- 1 lb Pork loin
- 1 Shallot; finely chopped
- 1 Garlic clove; minced
- 3/4 ts Salt
- 1/4 ts Pepper Bouquet garni; * see note * 2 sprigs of parsley
- 1/2 bay leaf
- 1/4 t. thyme
Instructions:
wrapped in a cheesecloth and tied with string. Have the butcher grind the meat very coarsely. Add shallot garlic salt and pepper. Mix well and pack into pate mold rounding the top so that the fat will collect on the sides during cooking. Lay bouquet garni on side of mold and bake at 375 F for 1 hour. Test with a knife. If done knife will come out clean. Unmold and serve cold. Serves 6.
