Recipe - Pate Du Porc

1 2/3 cup Chopped pork
One half cup Sliced veal
2/3 cup Chicken livers
One fourth cup Shallots
1 One half tablespoon Butter
1 One half tablespoon Brandy
1 1/3 cup Diced fat
One fourth teaspoon Dried thyme
1 Egg; lightly beaten
1 Strips fatback
Bay leaves
Flour and water to make
paste

FOR MARINADE
One fourth teaspoon Garlic; chopped
6 Juniper berries
2/3 teaspoon Olive oil
1 ds Ground all spice
Salt and pepper to taste
3 Whole parsley sprigs
2 tablespoon Cognac
6 ounce Fatty pork stock; (made from
breast
; and leg bones)

In a bowl combine marinade ingredients.

Combine chopped pork with chicken livers and cut or sliced up veal, and mix together
with marinade. Cover and refrigerate for 2 days. Saute shallots in butter.
Add brandy and reduce by half.

Remove parsley sprigs and add marinade and marinated meats to a food
processor along with the shallot mixture. Puree. Add minced fat, thyme and
lightly beaten egg and pulse to mix.

Line terrine with strips of fatback. Add pate mixture and cover it with the
fat flaps. Put bay leaf pattern on top of fat and cover with aluminum foil,
close the terrine lid and seal with flour and water paste.

Preheat oven to 175 degrees. Place terrine in BainMarie. Fill with hot
water (2/3 up the sides of roasting pan). Bake for 2 to 3 hours, or until
instant read thermometer registers 165 degrees.

Remove terrine from BainMarie, remove lid and weight down the pate, and
bring to room temperature. Chill in refrigerator overnight, still weighted.

Serve at room temperature.

Yield: 12