|Boneless pork/Null||1 Pound|
|Boneless veal/Null||8 Ounce|
|Flour/Null||1⁄3 Cup (5.33 tbs)|
|Chicken livers/Null||8 Ounce, halved|
|Butter/Null||1⁄4 Cup (4 tbs)|
|Brandy/Null||1⁄2 Cup (8 tbs)|
|Onion/Null||1 Large, chopped|
|Carrot/Null||1 Medium, chopped|
|Garlic/Null||4 Clove (20 gm)|
|Crushed dried rosemary/Null||1 Teaspoon|
|Cherry tomatoes/Null||2 Tablespoon|
|Gherkin pickles/Null||2 Small|
Preheat oven to 350°.
Partially cook bacon, place on paper towels and set aside. Grind pork, veal, and ham together using a food processor (one half of the meat at a time). Place meat in a bowl and stir in flour.
Cook chicken livers in butter until pink.
In food processor, combine the livers and all remaining ingredients except the bacon and bay leaves. Process until smooth. Stir into the meat mixture.
Place the bacon in the bottom of a 9x5x3" loaf pan. Spoon the pate mixture in carefully and top with bay leaves.
Cover pan with foil and place on cookie sheet.
Bake at 350° for 1/2 hours.
Remove foil and pour off fat, do not remove pate from pan. Place pan on rack and weight the pate. (To weight it, place heavy foil on top of the pate surface and use a second loaf pan into which you have placed two 15 1/2 ounce unopened vegetable cans.) Cool to room temperature and refrigerate overnight with the weight in place.
To serve, remove the bay leaves and unmold the pate onto a serving platter. Garnish with the bay leaves, cherry tomatoes, small gherkin pickles, and olives. Slice thinly and serve on party size bread or whole wheat and stone ground wheat crackers.