Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Veal or pork stew meat 4 tb Chopped fresh sage
3/4 lb Liver 2 tb Minced garlic
1/2 lb Bacon; diced 1/4 ts Freshly ground black pepper
2 Eggs 1/2 c Dry white wine

Call this an American pate, if you like. Serve it with sour pickles,
brown mustard and pumpernickel bread.

COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate
overnight. The next day, grind the mixture twice using a meat grinder
fitted with a large die. Or pulse until well combined, but not too
smooth, in a food processor. Place the mixture in a loaf pan, cover
tightly, place the loaf pan in a water bath, and place in preheated
375F oven until done, about 1 1/4 hours. Remove from the oven, unmold
and serve immediately. Or place the loaf under a 3-pound weight, let
cool to room temperature and then chill in refrigerator before
serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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