Average: 0 (0 votes)
Active time
2 hours
24 Servings

For the forcemeat:

10 ½ oz bacon

7 ounces lean veal

7 ounces calves’ liver

1 onion

1 egg

½ cup flour

⅞ cup milk

1 teaspoon dried or 2 teaspoons fresh thyme

Ground black pepper

16 oz chicken breast

For the form:

8 oz thinly sliced bacon

  1. Preheat oven to 400°F. Cut the bacon, veal, liver and onion in small pieces and put it all in a food processor. Pulse until coarsely chopped (you don’t want a purée.).
  2. Mix with egg, flour, milk, thyme and freshly ground black pepper.
  3. Cut the chicken breast into thin strips (about ¼” wide).
  4. Line a loaf pan with most of the bacon slices. Arrange the strips of chicken breast and forcemeat in layers in the form, beginning and ending with chicken breast. Put the rest of the bacon on top as a “lid”.
  5. Bake the pâté for about 1 ½ hours.
  6. Serve the pâté cold, with pickled cucumbers, cornichons or fresh sliced cucumbers, and French bread.

Birthe Creutz


Calories: 170
Fat: 11g
Saturated Fat: 4g
Sodium: 220mg
Carbohydrate: 3g
Fiber: 0g
Protein: 12g

Yield: 24 Servings

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