Country Pate' with Pistachios
| Yield: | 8 Servings |
| Categories: | Meats, Appetizers |
| 1 | tb | Butter |
| 1/2 | c | Shallots; coarsely chopped |
| 1/2 | lb | Pork liver; or veal liver, |
| 1/4 | ts | Thyme; dry |
| 1/2 | Bay leaf; crumbled | |
| 3/4 | lb | Veal; lean, cut into 1-inch |
| 1 | lb | Pork; lean, cut into 1-inch |
| 1/2 | lb | Ham; cooked, cut into 1/2-i |
| 1/2 | c | Pistachios; shelled, toaste |
| 1/8 | Allspice | |
| 1/8 | ts | Ground cloves |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Nutmeg; fresly grated |
| 1/8 | ts | Ground cumin |
| 1 | pn | Ground cinnamon |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Dry white wine |
| 1 | Salt to taste if desired | |
| 1 | Freshly ground pepper to tas | |
| 2 | Sl Bacon; lean |
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