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1 part pork liver
1 part ground pork
1 onion
gelatin
bacon strips
spices to taste

Creton (optional) 1 egg
bread crumbs
more quebecois spices


Blend everything but the bacon until it's the consistency of cake batter. Spice according to your desires. I use pepper, salt, paprika, cayenne and garlic (I like to keep simple). Line a loaf pan with paper (it will stick to sides otherwise) and pour in, places bacon slices over top to prevent burning. If you wanna get fancy, broil the onion before blending, or saute. It will carmalize and add more flavour. If you're in a rush, fuck it, blend the fucker.

also, chop up the liver beforeblending, that shit has all kinds of time to jam up the blender otherwise.

Oven for 250-300, 30 minutes, check, then probably another 30 minutes. Let cool until gelatin sets, and put in fridge.

variations

The more fat, the more creamy the pate. low fat will be crumbly, high fat (or added) will be more like a spread. It's higher calorie per bite than a lot of foods, so don't go eating it in one sitting.

Creton is a Quebec dish, would give to Jean St Jacques, when lumberjacking and hating the ainglais during the winter. Simply add optional ingredients, and simmer over stove slowly (with a little milk/cream) until it's fully cooked through, will be infinitely more spreadable, but is more acquired taste.

Boiling instead of baking, strain then blend, place in a dish to form in fridge. only add gelatin when competed, but still hot. I don't do this because I don't have all god damned day, but supposedly closer to what storebought pate is like.


I have with toast or a few stoned wheat things in the morning in a rush. Lasts about a week, can be done while doing something else. Between this, pickled eggs and pulled pork, there is never a time when I have to quickly reach into the fridge and not eat something better than chips or junk.