Lalanne Pate

Lalanne Pate

Every Thanksgiving dinner with the Lalanne family at Aunt Jeanne's in Hayward start out with green salad, antipasto, hard salami slices, relish tray, bread and pate. Who needs turkey after that?
1 pound ground pork or chicken liver 2 pounds pork sausage 1 chopped onion 4 cloves garlic	2 tablespoons chopped parsley 2 jiggers dry vermouth salt and pepper to taste

Preheat oven to 350°.

Mix all ingredients together and put in 2 loaf pans. Cover with foil. Set in a pan of water and bake at 350° for 1 hour. Reduce heat to 250° and cook for two hours longer.

Cool 1/2 hour. Leave the foil on top and place brick on top for 1/2 hour. Drain to remove excess fat. Replace foil and brick; place in refrigerator overnight. Finished pate will be about an inch thick.

This can be frozen.

F Aunt Jeanne's note: I do mine in the food processor.

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