Meat Pate (Gateau de viande)
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound skinless, boneless chicken breast, cut into one-inch cubes
- ¾pound chicken livers
- 1tablespoon butter, plus butter for greasing the pan
- 1½cups finely chopped onion
- 1teaspoon finely minced garlic
- ¼teaspoon finely minced fresh or dried thyme
- 1¼cups finely diced, sweet green or red peppers
- ½pound spinach, trimmed and cleaned, about six cups loosely packed
- 1cup, plus 2 tablespoons, fine fresh bread crumbs
- 1½pounds ground veal
- 1egg, lightly beaten
- ⅛teaspoon freshly grated nutmeg
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
289 calories; 16 grams fat; 7 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
- Step 3
Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
- Step 4
Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
- Step 5
Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
- Step 6
Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
- Step 7
Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
- Step 8
Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.
Private Notes
Comments
Is this meant to be served cold? Reheated? Does it need sauce? I think it’s basically meat loaf, right? I’m thinking of this as a secondary meat dish for a Christmas dinner, but can’t really tell how it would fit or how to serve.
It's a pate.