|Pork fat||1 1⁄2 Pound (Fresh)|
|Lean boneless veal||1 Pound|
|Boneless pork shoulder||1 Pound|
|Chicken breast halves||4 , boned, skinned and trimmed|
|Chicken livers||1 Pound|
|Cognac||1⁄3 Cup (5.33 tbs)|
|Chopped black truffles||1⁄2 Cup (8 tbs)|
|Pistachio nuts||1⁄2 Cup (8 tbs)|
|White pepper||1 Teaspoon|
|Monosodium glutamate||2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
1. Slice two-thirds pound of the pork fat thinly. Grind one-eighth pound each of the veal, pork shoulder, pork fat, ham and tongue. Grind together three times.
2. Wrap each chicken breast half in a thin strip of sliced pork fat.
3. Line two one-and-one-half-quart molds or one three-quart mold with the remaining thin slices of pork fat, letting long ends hang over outside of the pan.
4. In an electric blender, puree half the chicken livers with the eggs and cognac. Gradually add all the ground meats to the blender. Use a little more cognac, an additional egg or a little cream to provide extra liquid if necessary so that the mixture is made as fine as possible.
5. With a sharp knife, cut the remaining pork fat and meats, except the chicken breasts, into cubes less than one-third inch in size. Combine the finely ground meats with the diced meats. Add the truffles, nuts, seasonings and flour. Mix very well.
6. Fill the molds slightly less than halfway with the pate mixture. Place wrapped chicken breasts over it. Cover with remaining pate mixture, filling pans to top.
7. Fold hanging strips of pork fat over the top. Cover each mold tightly with a double thickness of aluminum foil. Place in a pan of water and bake in a hot oven (400° F.) three hours. Remove the aluminum foil and continue baking until the top of the pate is brown, about twenty minutes longer. Weight the pate