MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppered Farmhouse Pate'
Categories: Pork, Beef, Vegetables, Spreads, Booze
Yield: 8 Servings

8 sl Bacon
1 lb Fresh pork picnic shoulder
12 oz Pork liver
1 lg Onion; quartered
1 cl Garlic
8 oz Veal cutlets
1 lg Egg; beaten
1 ts Salt
2 ts Green peppercorns
1 ts Dried mixed herbs
2 tb Brandy
Extra peppercorns; opt
Fresh bay leaf; opt
Crusty bread

Set oven to 350ºF/175ºC. Remove rinds and bones from
bacon and pork.

Stretch bacon on a board using back of a knife until
bacon is almost double in length. Line bottom and sides
of a 5-cup terrine or souffle dish with bacon. Mince
shoulder pork, liver, onion and garlic. Cut veal in 1/2"
pieces. In a bowl, combine pork shoulder, liver, veal,
onion and garlic. Stir in egg, salt, peppercorns, herbs
and brandy; mix thoroughly.

Spoon mixture into bacon-lined dish and smooth surface.
Cover tightly with foil. Put into a roasting pan half
filled with hot water. Bake in preheated oven 2 hours.
Cool 30 minutes. Top with a plate and place a heavy
weight on plate. Cool completely, then refrigerate
overnight.

Turn out onto a serving plate. Garnish with additional
peppercorns and bay leaf, if desired, and serve with
bread.

From: http://www.recipesource.com

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