Leftover Pate Recipes

Steps:

• Put your choice of meat, the eggs, and mayonnaise into the bowl of a food processor. Add the cheese (see below*) and seasonings (see below*) and process until the mixture is well blended and has a smooth texture, about 20 seconds. Add more mayonnaise as needed if the pate is too dry. Taste and adjust seasoning with salt and pepper. Serve with bread or crackers.
• *For pork: Cheddar cheese and 1 tablespoon curry paste
• For ham: Swiss cheese, 4 gherkins, and 1 teaspoon paprika
• For turkey: mozzarella cheese, 2 tablespoons olive paste, and 1 teaspoon ground cumin
• For chicken: Cheddar cheese, 1 tablespoon chopped fresh sage, and 1 teaspoon red peppercorns
• For roast beef: mozzarella cheese, 2 tablespoons Dijon mustard, 1 teaspoon horseradish

Steps:

• Preheat oven to 475°F with rack in middle.
• Soak bread crumbs in milk in a small bowl.
• Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
• Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
• Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
• Serve with:
• buttered boiled potatoes