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“Bake this loaf a couple days ahead of time to let flavors develop.”
1hr 50mins

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Cook onion in butter until tender but not browned.
  3. In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
  4. Add ground pork; mix well.
  5. Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
  6. Lightly press in remaining pork mixture.
  7. Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
  8. Pour boiling water in pan around loaf to a depth of 1 inch.
  9. Bake for 1 1/2 hours.
  10. Remove from oven; drain off fat.
  11. Replace foil; chill overnight.
  12. Remove bay leaves.
  13. Loosen loaf and turn out onto serving platter.
  14. Stir together sour cream and mayonnaise; spread atop pate.
  15. Sprinkle the chopped pistachio nuts around edges of loaf.
  16. Serve with party rye bread.

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