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Pate De Champagne



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  • Cooking Time: N/A

Pate De Champagne

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Heat oven to 375. Process meats until finely ground. Mix meats with
seasonings & garlic. Add eggs & champagne. Lightly grease a 9*5" loaf
pan & fill. Bake 2 hours. Remove pate; weigh down. Cool. Chill &
serve.

Ingredients:

2 1/4 lb Chicken livers
1 lb Sausage meat
1 lb Lean lamb
1 Minced garlic clove
1 ts Marjoram
1 ts Thyme
1 ts Salt
1 ts Paprika
3 Slightly beaten eggs
1/2 c Champagne

Serves:

1 Servings

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