|Sliced bacon||1⁄2 Pound|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Onion||1 , finely chopped|
|Freshly ground pepper||3⁄4 Teaspoon|
|Lean pork||1 Pound, ground (Fat)|
|Veal||1⁄2 Pound, ground|
|Chicken livers||1⁄2 Pound, finely chopped|
|Boiled ham||1⁄2 Pound, cut into 1 piece|
|Garlic||2 Clove (10 gm), pressed|
|Bay leaves||2 Small|
Preheat the oven to 350Â° F.
Cover the bacon with water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Rinse with cold water.
Melt the butter in a small skillet.
Add the onion and saute over medium heat until soft.
Transfer to a mixing bowl.
Add the pork, veal, chicken livers, and garlic.
Beat with an electric mixer for 3 minutes.
Combine the nutmeg, thyme, cloves, salt, pepper, brandy, and eggs in a small bowl.
Beat until well blended.
Add to the meat mixture.
Slice the ham into strips 1/4 inch wide.
Line a 1 1/2 quart terrine with a cover with the bacon.
Arrange the strips so that there will be enough overhang to cover the pate after the terrine is filled.
Spread 1/3 of the pate mixture in the bottom of the terrine.
Lay 1/2 of the ham strips on top of the pate mixture.
Cover with 1/3 of the pate mixture.
Lay the rest of the strips on top.
Cover with the final 1/3 of the pate.
Fold the bacon over the top.
Place the bay leaves on top of the bacon.
Cover with a double thickness of aluminum foil.
Put the lid on the terrine.
Place the terrine in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the terrine.
Bake at 350Â° F for 1 1/2 hours.
Remove the terrine from the water bath.
Take off the lid and put a bread board on top of the pate.
Weight it down with a heavy object.
Refrigerate, covered, for at least 2 days.