|Raw ground pork||1⁄2 Pound|
|Ground veal||1 Pound (Raw)|
|Calves liver||1 Pound, ground (Raw)|
|Garlic||2 Clove (10 gm), finely chopped|
|Freshly ground black pepper||To Taste|
|Madeira wine||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Chicken livers||4 , cut in half|
Combine all ingredients except the chicken livers and bacon in a large bowl.
Do not stir too much or the mixture becomes heavy.
Place half of the mixture in a 9 X 5 X 2 1/2 inch glass loaf pan.
Arrange the chicken livers in a row down the length of the pan and cover with the remaining mixture.
Arrange the bacon in overlapping slices on top of the pate.
Cook on "roast" setting for 25 minutes.
Rotate the pah one-quarter of a turn after 10 minutes.
Cool the pate
Cover with aluminum foil and weight the pate with 3 1 pound cans of food so it can be sliced without crumbling.
Chill for 48 hours before serving.