|Raw ground pork||1 Pound|
|Ground veal||1 Pound (Raw)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Raw ground beef||1⁄2 Pound|
|Calves liver||1⁄2 Pound, ground (Raw)|
|Brandy||1⁄4 Cup (4 tbs)|
|Madeira wine||1⁄4 Cup (4 tbs)|
|Eggs||2 , lightly beaten|
|Freshly ground black pepper||To Taste|
Place the ground meats in a bowl.
Add the thyme, sage, nutmeg, salt and pepper.
Add the Madeira, brandy, cream and eggs.
Fold all the ingredients together until lightly mixed.
Fill into the terrine, mounding the mixture in the center.
Cover the meats with overlapping bacon slices.
Cover with a lid and place the terrine in a larger baking dish.
Add sufficient hot water to come halfway up the outside of the terrine.
Bake in a preheated 300° oven for 1 1/2 hours.
Cool and chill in the refrigerator for at least 12 hours.
During this time, weight the pate with cans of food.
The weight will compress the meat and it will then be easy to slice.