French Pate
| Yield: | 4 Servings |
| Categories: | Appetizers, Pates, New Orleans |
| 2 | lb | Veal, shoulder, cubed |
| 1 | lb | Pork, shoulder, cubed |
| 1 | lb | Chicken, livers |
| 2 | Duck, breasts, cut in | |
| DIVIDER | -- strips, chicken breasts | |
| DIVIDER | -- may be substituted | |
| 2 | c | Wine, white |
| 6 | Bay leaves | |
| 1 | ts | Rosemary |
| 1 | ts | Thyme |
| 1/4 | lb | Fatback, thinly sliced |
| 3/4 | lb | Fatback, cubed |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | tb | Allspice |
| 2 | ts | Thyme |
| 1/3 | c | Flour |
| 2 | lg | Eggs |
| 2 | oz | Brandy |
Advertisement