James Beard’s Pâté for Picnics

Name: James Beard’s Pâté for Picnics
Yield: About 24 servings
Cuisine: United States
Ingredients: 2 pounds pork, ground; 2 pounds veal, ground; 2 tablespoons salt; ¼ cup butter; 1 pound chicken livers; 2 eggs; 6 garlic cloves; 1⅓ cups cognac, approximately; 1 medium onion, peeled; 1 teaspoon dried thyme; ½ teaspoon dried summer savory; Pinch of grated nutmeg; Pinch of ground cloves; 1 teaspoon freshly ground pepper; 2 pounds cold boiled tongue, cut into long strips about ⅜ inch thick; 1 pound fresh pork fat, cut into thin strips about 14 inch thick; 12 slices of bacon, approximately

Preparation info

About
24
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup butter
1 pound chicken livers
2 eggs

Americas
United States
Starter
New York

Method

Preheat oven to moderate (325°F.).
Purée the livers in an electric blender with the eggs, garlic, onion and one-half cup of cognac. Or chop the livers, garlic and onion exceedingly fine and blend well with eggs and cognac.
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