Spiced Country Pate
|Fresh pork fat||1 1⁄2 Pound|
|Boneless veal||1 Pound|
|Boneless pork shoulder||1 Pound|
|Chicken livers/Pork||1⁄2 Pound|
|Garlic||8 Clove (40 gm)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Cognac||1⁄2 Cup (8 tbs)|
|White pepper||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
1. Slice one-half pound of the pork fat thinly. Finely grind half of the remaining pork fat with all the veal and pork shoulder.
2. Line a three-quart mold or two one-and-one-half-quart molds with the thin slices of pork fat, letting long ends hang outside of the pan.
3. Grind the ham and remaining pork fat, using the coarse blade of the meat grinder. If a coarse blade is not available, dice the meat finely with a sharp knife.
4. In an electric blender, puree the chicken livers with the garlic, cream, eggs and cognac. Gradually add to the blender about one-third of the finely ground veal-pork mixture.
5. In a mixing bowl combine all the ground and pureed meats and add the remaining seasonings and flour. Mix all the ingredients thoroughly.
6. Fill the prepared mold with the pate mixture. Fold the overhanging strips of pork fat over the top. Cover tightly with a double thickness of aluminum foil. Place the mold in a pan of water and bake in a hot oven (400° F.) three hours. Remove the aluminum foil and continue baking until the top of the pate is brown, about twenty minutes longer. Weight the pate according to the directions given