LOCATION: Recipes >> Dips >> Pate 06
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Pate 06
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Pistachio Chicken Pate
12 oz ground pork
10 oz ground veal
12 oz ground beef
2 eggs
1/2 to 1 cup chicken broth
1 cup seasoned bread cubes
1/3 cup chopped scallions
1 clove garlic, minced
1/4 tsp Tabasco sauce
12 oz chicken breast meat
2 tsp grated lemon zest
1/3 cup minced parsley
2/3 cup shelled pistachio nuts
Moisten the bread cubes with the chicken broth. Mix the pork,
veal, beef, eggs, bread cubes, scallions, garlic, and hot pepper
sauce. Add more chicken broth if the mixture doesn't seem moist
enough. Slice the chicken breasts into thin strips. Toss with
the parsley and the lemon zest. Press half the ground meat mixture
into the botton of a loaf pan. Sprinkle half the nuts over the
meat. Layer with the chicken. Then sprinkle with the rest of the
nuts.. Press the rest of the meat mixture onto the top of the
chicken. Bake at 350 for about an hour and and a half. You can
use a meat thermometer. It should read 170 F. Remove from the oven
and cool until it is warm. Cover with foil or waxed paper. Weight
with about 2 pounds to press out air and compact the loaf. Chill
overnight.
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