Country Pork Pate
Ingredients
1 Tbsp. butter
1 onion; chopped
1/2 pound ground lean pork
1/2 pound ground pork fat
1/2 pound ground veal
1/2 pound pork or chicken liver, finely chopped
2 cloves garlic, peeled
pinch of ground cloves
1/2 tsp. ground allspice
pinch of ground nutmeg
2 eggs; beaten to mix
2 Tbsp. brandy
pepper
1/2 pound bacon slices
Cooking Instructions
Melt butter in a small sauté pan and cook onion over low heat until soft but not brown, 10-15 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. Sauté a small piece of mixture and taste for seasoning. It should be highly seasoned. If not, add more salt and pepper. Set oven at 350 Line the sides and base of a 1-quart 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, 1.1/4 to 1.1/2 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 flavors mellow. It can be kept up to 5 days in the refrigerator.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)