Country Veal and Pork Pate

Ingredients

• 1 pound sliced bacon
• 3/4 pound well-chilled boneless pork loin, cut into 1-inch pieces
• 1/2 pound well-chilled boneless veal, cut into 1-inch pieces
• 4 oz. well chilled pork fat, cut into 1-inch pieces
• 2 Tbsp. butter
• 1 small onion chopped
• 1 medium garlic clove minced
• 1/2 pound chicken livers
• 1/4 cup fresh breadcrumbs
• 1/4 cup minced fresh parsley
• 2 eggs beaten to blend
• 1/2 cup whipping cream
• 1/4 cup brandy
• 1 teas. salt
• 1 teas. freshly ground pepper
• 1/2 teas. greshly grated nutmeg
• 1/4 teas. ground allspice
• 3 oz. sliced ham, cut lengthwise into 1/2 inch julienne
• 1/2 cup shelled pistachios

Directions

Blanch bacon in a large pot of boiling water 3 minutes. Drain and pat dry. Line 8 1/2 x 4 1/2 x 2 1/2 glass loaf pan with bacon letting ends extend over sides of pan. Refrigerate pan. Coarsely chop pork, veal and pork fat in batches in processor, using on/off turns. Transfer to large bowl. Melt butter in heavy large skillet over low heat. Add onion and garlic and cook until soft, stirring occasionally, about 8 minutes. Increase heat to medium and add livers. Cook until springy to touch stirring frequently, about 4 minutes. Puree liver mixture in processor until smooth. Add to meats. Blend in breadcrumbs and parsley. Mix in all remaining ingredients except ham and shelled pistachio nuts. Preheat oven to 350. Spread half of pate in prepared loaf pan. Alternate ham and pistachios in lengthwise rows atop pate. Add remaining pate smoothing top. Fold bacon ends in over pate. Tap pan on counter to settle filling. Cover pan with double layer of foil. Tie string around edges to secure. Place loaf pan in baking pan. Pour enough boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until juices run yellow and thermometer inserted in center registers 160 about 2 1/2 hours. Remove from water bath. Cool slightly. Place heavy object atop pate. Refrigerate 2 days removing weight after 4 hours. Let pate stand at room temperature 30 minutes before serving.

Submitted 6/13/05.
Source: Bon Appetit Feb. 1986
Submitted By: Linda Blake
tltks@bellatlantic.net
Country Veal and Pork Pate