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Country pate.

Expect a slightly coarse texture. 1 pound each chicken livers and bulk pork sausage 2 large eggs 1/4 teaspoon ground cinnamon 1 teaspoon each ground pepper and dry thyme leaves 1/2 cup fine dry bread crumbs 1 tablespoon each lemon juice and Worcestershire 1 small onion, minced 3 cloves garlic, minced or pressed 2 tablespoons minced parsley 1/2 teaspoon salt 3 bay leaves

In a food processor or a food chopper fitted with a fine blade, grind livers and sausage together, part at a time, until fine. Place in a bowl; mix in eggs, cinnamon, pepper, thyme, crumbs, lemon juice, Worcestershire, onion, garlic, parsley, and salt.

Press mixture into a 6-cup terrine or a 4-1/2- by 8-1/2-inch loaf pan; press bay leaves on top. Bake, uncovered, in a 350 [deg.] oven until firm to touch, about 1-1/2 hours. Pour off and discard fat. Place on a rack to cool, then cover and chill until cold or up to 3 days. Cut into thin or thick slices and serve from pan; use wide spatula to help get slices out. Makes 12 to 16 appetizer servings.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1985
Words:190
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