* Exported from MasterCook *

PATE MAISON

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : 0-5G Low Carb Dips & Spreads Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb bacon -- 250gr
1/4 cup brandy
1 lb beef liver -- 500gr minced
1 lb beef liver -- 500gr calves minced
1 lb pork liver -- 500gr minced
2 eggs
1/4 cup sour cream
1 pinch salt
1 pinch pepper
1/2 tsp minced garlic
4 chicken livers

Line a pate mould with thinly sliced, rindless bacon; sprinkle with a little brandy. Mix minced livers with eggs, sour cream and seasonings. Pour on remaining brandy, flaming. Mix well and half-fill mould with mixture. Put chicken livers in a row down the centre. Cover with rest of pate then top with bacon. Cover with foil, stand mould in pan of water and bake (300F-150C) for about 2 hours. Remove and cool. Put brick on top to press down firmly and chill for 24 hours. Turn out and cut as many slices as required. Arrange on a platter in overlapping slices and surround with chopped aspic.

Source:
"Vogue Australia Cook Book 1969"





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Per Serving (excluding unknown items): 237 Calories; 12g Fat (49.4% calories from fat); 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 378mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 3838 0 0 0 0 0 0

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