Low Fat Country Pate
Low Fat Recipe
Elegant hostesses often served French pate as a first course at formal dinners. Today, this lower-fat version doubles nicely as an appetizer or picnic food.
8 ounces lean ground pork or beef
8 ounces ground veal
1 medium-size chopped yellow onion
1 clove minced garlic
1/2 cup low-fat (1 percent milkfat) milk
2 large egg whites
1/2 cup fresh bread crumbs (1 slice)
3 sprigs parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground sage
1/8 teaspoon black pepper
Preheat the oven to 325 degrees. Line an 8 x 4 x 2-inch loaf pan with foil, extending the foil about 1 inch above the pan on all sides. Lightly grease the foil. In a 10-inch nonstick skillet, cook pork, veal, onion, and garlic over moderately high heat for 10 minutes or until browned. In necessary, drain off fat.
In a food processor or blender, process the pork mixture and milk until almost smooth. Add egg whites, bread crumbs, parsley, oregano, salt, thyme, sage, and pepper. Process until almost smooth. Spread in foil-lined pan. Cover pan with foil, place it in a larger baking pan, and pour hot water around loaf pan to a depth of 1 inch. Bake for 1 hour or until an instant-read thermometer inserted in the center registers 170 degrees.
Cool on a wire rack for 30 minutes. Refrigerate for at least 6 hours (will keep for 2 days). Grasp the edges of the foil and lift the pate out of the pan. Carefully remove the foil. Using a thin-bladed sharp knife, thinly slice pate; halve slices. Arrange pate slices on a lettuce-lined plate and serve with rye bread or an assortment of crackers.
Recipe makes 24 servings.