Pate De Campagne
|Veal||1 Pound, ground (450 Gram)|
|Pork belly||1 Pound, ground (450 Gram)|
|Pigs liver||1⁄2 Pound, ground (225 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Fatback||6 Tablespoon, diced|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Juniper berries||8 , lightly crushed|
|Fatty bacon slices||1⁄4 Pound, cut in half lengthwise (125 Gram)|
Mix all the ingredients except the bacon and put into a 1-quart (1-liter) terrine or loaf pan.
Lay the bacon over the top and set aside for 1 hour.
Preheat the oven to 325°F 170°C).
Put the terrine in a roasting pan.
Pour some water into the pan and bake the pate for if hours.
Remove the terrine from the oven and let cool.
Cover the top with foil and leave until completely cold.
Chill in the refrigerator before serving.