*  Exported from  MasterCook  *

                     COUNTRY PATÉ WITH PISTACHIOS

Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

 Servings:  8

 1. Preheat the oven to 425°F.

 2. Heat the butter in a heavy skillet and add the shallots. Cook
    briefly, stirring. Add the liver and sprinkle with the thyme and
    bay leaf. Cook about 2 minutes, stirring occasionally.

 3. Put the veal in a food processor or blender and blend it
    slightly finer than store-bought hamburger.  Empty the veal into
    a mixing bowl.

 4. Put the pork in the food processor or blender and blend it a
    little coarser than store-bought hamburger.  Add the pork to the
    veal.

 5. Put the liver mixture in the food processor or blender and blend
    it as finely as possible. Pour and scrape it into the bowl with
    the pork and veal. Add the ham and pistachios.  Add the
    allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt
    and pepper and blend well with your fingers. To test the mixture
    for seasoning, shape a small portion into a patty and cook it,
    turning once, in a nonstick sillet until cook through. Taste the
    patty and add more seasonings as desired.

 6. Pack the mixture in a 5- or 6-cup loaf pan.  Smooth the top,
    rounding it slightly. Place the bacon slices on top. Cover
    tightly with foil and place the pan in a heatproof baking dish.
    Set the dish on the stove and pour in boiling water around the
    loaf pan. Bring the water to a boil.  Place the pan in the water
    bath in the oven and bake 45 minutes or to an internal
    temperature of 150°F.  Remove the pan from the oven and let
    stand until ready to serve.

 7. The paté is excellent hot or cold.  Cut it crosswise into slices
    and serve.

 Yield: 6 to 10 servings.

 Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.

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