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Brandied Country Pâté

Brandied Country Pâté

Brandied Country Pâté Recipe

Brandied Country Pâté is another recipe for pâté that I am exploring. As I mentioned in Pâté en Gelee [1] my iron levels have fallen and I am looking for good recipes for pâté to help raise it. This pâté is a bit more involved than Pâté en Gelee but worth it for the fantastic flavor.

Ingredients for Brandied Country Pâté

Method for Brandied Country Pâté

In butter lightly sauté the chicken livers. Put them through the fine blade of the meat grinder with eggs, onion, and garlic.

Combine this mixture with brandy, allspice, salt, rosemary, pepper, sausage, and flour. Line pan with salt pork.

Pour pâté mixture into mold – loaf pan 9 x 5 x 3. Cover with a lid or aluminum foil. Bake at 350° for 11/2 to 2 hours or until liquid in pan and fat are clear. Cool for 15 minutes. Pour off fat.

Weight pâté with a brick or other heavy object and cool completely in refrigerator. To serve, unmold, remove excess fat. Decorate top with black olives and strips of pimiento.

Serve with crackers of your choice.

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About Pat Tate [4]

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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