Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter 1/8 ts Ground cloves
1/2 c Shallots; coarsely chopped 1/4 ts Ground cloves
1/2 lb Pork liver; or veal liver, 1/4 ts Nutmeg; fresly grated
1/4 ts Thyme; dry 1/8 ts Ground cumin
1/2 Bay leaf; crumbled 1 pn Ground cinnamon
3/4 lb Veal; lean, cut into 1-inch 1 pn Cayenne pepper
1 lb Pork; lean, cut into 1-inch 1/2 c Dry white wine
1/2 lb Ham; cooked, cut into 1/2-i 1 Salt to taste if desired
1/2 c Pistachios; shelled, toaste 1 Freshly ground pepper to tas
1/8 Allspice 2 Sl Bacon; lean

Servings: 8

1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet
and add the shallots. Cook briefly, stirring. Add the liver and
sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring
occasionally. 3. Put the veal in a food processor or blender and
blend it slightly finer than store-bought hamburger. Empty the veal
into a mixing bowl. 4. Put the pork in the food processor or blender
and blend it a little coarser than store-bought hamburger. Add the
pork to the veal. 5. Put the liver mixture in the food processor or
blender and blend it as finely as possible. Pour and scrape it into
the bowl with the pork and veal. Add the ham and pistachios. Add the
allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and
pepper and blend well with your fingers. To test the mixture for
seasoning, shape a small portion into a patty and cook it, turning
once, in a nonstick sillet until cook through. Taste the patty and
add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup
loaf pan. Smooth the top, rounding it slightly. Place the bacon
slices on top. Cover tightly with foil and place the pan in a
heatproof baking dish. Set the dish on the stove and pour in boiling
water around the loaf pan. Bring the water to a boil. Place the pan
in the water bath in the oven and bake 45 minutes or to an internal
temperature of 150F. Remove the pan from the oven and let stand
until ready to serve. 7. The pate' is excellent hot or cold. Cut it
crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from
"Cuisine Rapide" by Pierre Franey and Bryan Miller.

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