Pate Maison

From a Google cooking class

• • 3 lbs pork butt (shoulder), ground coarsely

  • 2 tbs minced garlic, lightly sauted

  • 4 oz onion, finely chopped

  • Parsley

  • 3 large eggs

  • 3 oz breadcrumbs

  • 3 oz ice, crushed

  • Salt and pepper

  • Seasonings

Method:

• 1. Heat oven to 350F

  2. Combine all main ingredients to form a paste

  3. Arrange items in dish artfully

  4. Cover and bake until internal temperature reaches 170F

  5. Cover with a heavy weight and store in refrigerator for at least 3 days.

  6. Unmold, slice and serve.

Variations / additions:

• • Duck breast

  • Pork tenderloin

  • Venison

  • Boar

  • Pheasant

  • Truffles

  • Pistachios

  • Pancetta

  • Prosciutto

From simplyrecipes.com

INGREDIENTS

• • 1 lb chicken livers

  • 1 lb lean pork

  • 1 lb mild Italian sausage meat

  • 1 Tbsp chopped chives or scallions

  • 1 Tbsp chopped parsley

  • 1 Tbsp fresh coarsely ground pepper

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1 teaspoon salt

  • 2 Tbsp brandy

  • 2 Tbsp dry sherry

  • 10 slices bacon (uncooked)

METHOD

• 1. Preheat oven to 350F

  2. Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.

  3. Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips.

  4. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake for 2 1/2 hours.

  5. Remove from the oven, cover with aluminum foil. Place a weight such as a heavy brick on top and cool overnight in the refrigerator.

  6. Slice and serve with bread or toast, lettuce and or tomatoes.