Ingredients of Herb Pâté recipe:
1 lb pork,with fat
1/2 lb boneless veal
1 lg onion,chopped
3 cloves garlic,Minced
1 T butter
1 1/2 c spinach,Chopped
3 T brandy
1 egg
1 1/2 T fresh basil
1 1/2 T fresh rosemary
1 T fresh thyme
1 1/2 t salt
1 1/2 t fennel seeds
3/4 t black pepper
6 sl bacon
3 eggs,hard boiled
1. Preheat oven to 350F.
2. In a food processor or meat grinder, grind pork and veal fine.
3. In a frying pan, saut onion and garlic in butter. Add spinach; cook 1 minute.
4. Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy, egg, and all herbs and spices.
5. Fry a patty and adjust seasoning.
6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway up the pt.
7. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, about 1 1/4 hours.
8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly. Refrigerate 24 hours.
9. To serve, remove from pan and trim fat. Bring to room temperature.
Tags: basil, brandy, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, garlic, Global Fusion Americana, Herb Pâté, pork, Recipes, rosmary