Vealette's Pate Recipe

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Vealette's Pate Ingredients

1 lb veal steak
1 lb pork loin
1 shallot, finely chopped
1 garlic clove, minced
3/4 tsp salt
1/4 tsp pepper
1 bouquet garni, * see note

A Recipe for
Vealette's Pate

Never eat more than you can lift.
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Vealette's Pate

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Vealette's Pate Directions

* 2 sprigs of parsley, 1/2 bay leaf, 1/4 t. thyme, 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.

Serves: 6

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Vealette's Pate Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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