Recipe - Pate Maison

One half pound Chicken, livers
1 pound Pork, butt, cubed
One half pound Fatback
1 tablespoon Peppercorns, whole
1 teaspoon Pepper, cracked
1 ds Salt
1 teaspoon Truffles, cut or sliced up
1 tablespoon Brandy, peach
Onions, pickled
Cornichons (gherkins)

Line a terrine with pork fat, cut or sliced up thinly.

Grind the pork and remaining pork fat coarsely. Then grind the pork
and pork fat with the chicken livers, more finely this time.

Put the ground pork in a bowl and toss with whole peppercorns, pepper,
salt, truffles and brandy. Pack the mixture into the terrine and top with
foil and a lid.

Put the terrine in a baking pan and add water to come halfway up the
sides.

Bake in a 350 F oven for 2 One half to 3 hours or until accumulating fat is
clear, not pink.

Remove the lid and weight the terrine while it cools. Refrigerate
overnight.

Unmold and serve in thin slices with pickled onions and cornichons
(gherkins.)

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini