This recipe is taken from the 1984 Milk Calendar. This is the Versatile Chicken and Ham Pâté recipe.
- Prep: 20 min
- Cooking: 1 h 30
- 2 tbsp (30 mL) butter
- 3 green onions finely chopped
- 1 lb (450 g) ground pork
- 1 lb (450 g) deboned chicken chopped
- 6 oz (175 g) cooked ham chopped
- 1 tbsp (15 mL) finely chopped fresh parsley
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1/4 tsp (1 mL) allspice
- 1/2 tsp (2 mL) dried thyme
- 2 eggs beaten
- 1 cup (250 mL) Milk
- 1 cup (250 mL) fresh bread crumbs
- 3 hard cooked eggs (optional)
Melt butter in a small fry pan; add green onions; cook over medium heat 2 to 3 min.
In a large bowl, combine softened onions with remaining ingredients, except for the hard cooked eggs; mix well. Pack half the meat mixture into a 9 x 5-inch (23 x 13 cm) loaf pan; place peeled hard cooked eggs down the centre, if desired; fill with the remaining meat mixture.
Cover with foil; set in a large roasting pan containing hot water to reach halfway up the loaf pan. Bake in a 350 °F (180 °C) oven for 1 1/2 hours.
To serve hot: Drain off excess fat, let rest in pan 15 min. Unmold and serve with tomato or cheese sauce.
To serve cold: Drain off excess fat, cool in pan, unmold and wrap well. Refrigerate. Flavour improves after 2 to 3 days well-wrapped in refrigerator. Serve with chili sauce or mustard flavoured mayonnaise.
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Top 5 Nutrients
|Calcium:||7 % / 81 mg|
|Vitamin B12:||65 %|
|Vitamin B6:||54 %|