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

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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James Beard’s Pâté for Picnics

Ingredients

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