Veal and Ham Pâté

Name: Veal and Ham Pâté
Yield: Makes about 200 Half-Slices
Ingredients: 6 medium cloves garlic, smashed and peeled; ¼ pound thickly sliced slab bacon; 1 pound 6 ounces slightly fatty ham trimmings, cut into 1-inch chunks; 2 tablespoons kosher salt; 1 cup flat-leaf parsley leaves; 1¾ pounds ground veal; 2 tablespoons pink peppercorns

Preparation info

Makes about
200
Half-Slices

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

The colors and flavors of the pale veal and rosy ham create a lovely duo to start any meal. Serving two slices instead of half a slice transforms it from a first course into a good lunch. This would also be a wonderful passed hors d’oeuvre if placed on gluten-free crackers.

Ingredients

¼ pound thickly sliced slab bacon
6 medium cloves garlic, smashed and peeled
1

Starter
Lunch
Gluten-free

Method

Heat the oven to 400°F with a rack in the center.

Reserve a quarter of the bacon slices and cut the remainder into 1-inch pieces.

Place the garlic and parsley in a food processor and process until finely chopped. Add the chopped bacon, the veal, and the ham. Pulse until coarsely chopped.

Scrape the mixture into a large bowl. Stir in the salt and peppercorns. Cut the rese