Pâté Maison Recipe

Return to the Recipe Directory

Recipe By Inn at Gristmill Square

1 1/2 lbs. chicken liver
1 lb. lean pork
1/2 lb. bulk sausage
1 Tbs. chopped shallots
2 Tbs. chopped fresh parsley
1 tsp. pepper
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 1/2 tsp. salt
2 Tbs brandy
2 Tbs dry white wine
6 to 8 strips of bacon

Process all ingredients in a food processor and process until finely blended. Line pâté mold or loaf pan with strips of bacon. These should slightly overlap and be placed across the pan so the edges hang over the pan. Pour meat mixture over bacon strips. Bring hanging strips over top and place pan in a second pan filled with water to cover 3/4 of the pâté pan. Bake in a 350 degree oven for 2 1/2 hours. On removal from oven, place weight on top of pan (a brick covered with foil does nicely) until pâté is cooled. Refrigerate and slice thin to serve with melba toasts or cocktrail breads.

 

Time Honored Inns Nationally Known

Millersburg, Ohio Warm Springs, Virginia

Harrodsburg, Kentucky Marshall, Michigan

Logan, Ohio West Union, Ohio