Country Pate on Toast Points
This elegant hors d'oeuvre is so rich that a little goes a long way. It is truly a special treat.
Ingredients
- ½ lb Raw Diced Bacon
- 2 Diced Onions
- 2 cloves Garlic
- 2 sticks Butter
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Green Peppercorns
- 1 lb Ground Pork
- ½ lb Ground Beef
- 2 lbs Chicken Livers
- 1 cup Cognac
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Toast Points
Instructions
- In sauté pan cook Bacon until it starts to render. Add Onions, Garlic, Butter, Salt, Black Pepper, Green Peppercorns, Ground Pork and Ground Beef. Cook until onions are soft and if they get a little color even better.
- Add Chicken Livers, Cognac, Garlic Powder and Onion Powder and cook 4-5 minutes or until livers are cooked.
- Place mixture in food processor and pulse until blended but chunky. Pour pate into greased loaf pans. Wrap a brick with foil and place on meat. Bake in a 350℉ oven for 50-60 minutes. Let rest with brick on top for 10-15 minutes.
- When cool place loaf pan in refrigerator with brick weight and refrigerate overnight.
- Serve with toast points, sliced baguettes and/or crackers with Dijon mustard and cornichons (baby pickles).
