Pâté de Maison

total time:: 1 day

Makes 20+ servings

Marion Burris had this recipe in her hugely popular cookbook published in 1967. I have been serving this pâté since then. It’s never outdated. Dad found a piece of railroad track that must weigh 10 lbs itself. I have been shlepping it around for years just to weigh down the pâté.

ingredients

Mix together

2 lbs. calf’s liver, uncooked, ground
2 lbs. sausage meat, well seasoned, uncooked
plenty of salt and pepper
Grease well a 9“ x 5” loaf pan. Line it with Bacon, uncooked. Have slices touching each other but not overlapping.
Fill mold with half the meat mixture.
Cut lengthwise 2 hard boiled eggs
Arrange down center of mold.

Place on top in latticework design julienned slices of

6 oz. liverwurst
6 oz. cooked ham
6 oz. cooked tongue
6 whole chicken livers, uncooked

directions

1
Cover with rest of meat mixture and fold over ends of the bacon slices. Cover the whole with waxed paper. Put the mold in a pan of water and bake for 1 1/2 hours in a 350°F. oven. Remove from oven and water; weight pâté with heavy object. Cool and refrigerate.
2
To serve, unmold on a bed of greens, cut in thin slices and serve with party rye.