Country Pate with Pistachios


1 lb of chicken livers, cleaned of veins
3 eggs
1/2 lb of pistachios
1 lb ground veal
1 lb bulk sausage
2 tbs kosher salt
1 tsp ground allspice
2 cloves garlic, finely minced
1 tsp black pepper
1/4 cup Cognac
1 lb of thick sliced bacon, blanched in boiling water for 10 minutes, then drain.
2 oz prosciutto, sliced into thin strips
This is a course grained pate that is very rich in flavor and fairly easy to prepare.
  • Place chicken livers in a food processor and puree until the are almost liquid.
  • In a large bowl, beat eggs lightly.
  • Add the livers, ground veal, sausage, salt, allspice, garlic, pepper and cognac and pistachios.
  • Mix thoroughly.
  • Line the bottom and sides of a large loaf pan, or terrine with the blanched bacon, reserving a few slices for the top.
  • Place half of the pate mixture in pan, pressing down well with a spoon.
  • Place prosciutto strips on top of the pate.
  • Cover with remaining pate mixture, pressing down well.
  • Place the remaining bacon over the top.
  • Cover pan tightly with aluminum foil.
  • Place the  pate pan in a larger pan filled with enough water to come  about  a third of the way up the side of the pate pan.
  • Bake in preheated 300 degree oven for 2 hours.
  • Remove from the oven and place some heavy weights on top of the foil. An aluminum foil brick works well.
  • This will cause excess fat to overflow into the larger pan and the pate will compress.
  • Allow the pate to cool with the weights on top.
  • Remove the weights.
  • Remove the pate from pan and carefully peel off  bacon slices.
  • Wrap pate in aluminium foil and refrigerate.
  • Serve cold, cut into thin slices, with French bread, sweet butter and sweet gherkins.




40 min


2 min


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