Peppered farmhouse pate

Yield: 8 servings

Measure Ingredient
8 slices Bacon
1 pounds Fresh pork picnic shoulder
12 ounces Pork liver
1 \N Onion, quartered
1 \N Garlic clove
8 ounces Veal cutlets
1 \N Egg, beaten
1 teaspoon Salt
2 teaspoons Green peppercorns
1 teaspoon Dried mixed herbs
2 tablespoons Brandy
\N \N Extra peppercorns (opt)
\N \N Fresh bay leaf (opt)
\N \N Crusty bread

Preheat oven to 350'F. (175'C.). 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 ½" 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 a file of Carl Berger Submitted By GAIL SHIPP On 08-18-95

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