Recipe - Pate De Campagne (Country Pork Pate)

1 tablespoon Butter
1 Onion; chopped
One half pound Ground lean pork
One half pound Ground pork fat
One half pound Ground veal
One half pound Pork or chicken liver, finel
y chopped
2 Cloves garlic, peeled
Pinch of ground cloves
One half teaspoon Ground allspice
Pinch of ground nutmeg
2 Eggs; beaten to mix
2 tablespoon Brandy
Salt
Pepper
One half pound Bacon slices

Melt butter in a small saute pan and cook onion over low heat until soft
but not brown, 1015 minutes. Leave to cool. In a food processor, puree the
pork, pork fat, veal, pork or chicken liver, garlic, allspice, cloves,
nutmeg, eggs, cooked onion, brandy, salt and pepper. Divide the mixture in
half if it does not all fit comfortably in the machine. Saute a small piece
of mixture and taste for seasoning. It should be highly seasoned. If not,
add more salt and pepper. Set oven at 350F. Line the sides and base of a
1quart terrine mold with bacon, reserving 2 slices. Pack pork mixture in
the mold and smooth the top. Cut remaining bacon in thin strips and arrange
in a lattice on top of the pate. Cook the pate, uncovered, ion a water bath
until done when tested with a skewer, 1.One fourth to 1.One half hours. Let pate cool
to tepid. Insert a board that fits inside the rim of the terrine.
Distribute weights on top and chill. Serve pate from the mold, and cut in
slices at the table. The pate should be made at least 48 hours ahead so
that the flavours mellow. It can be kept up to 5 days in the refrigerator.
Variations: Pate de porc solgnote (Pork pate with Hazelnuts) Add 1 cup
toasted peeled hazelnuts to the pork mixture. Pate de Pork Marbree (Marbled
Pork Pate) Roll each chicken liver in very thinly cut or sliced up pork fat or fat
bacon. Make pate mixture without livers. Pack half of the mixture into the
mold and place livers down the center. Cover with remaining mixture and
bake. When cut or sliced up , the pate is marbled with liver outlined in fat. Source:
Classic french Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip