|Pork belly||1⁄2 Pound|
|Lean veal||1⁄2 Pound|
|Pig's liver||4 Ounce|
|Bacon fat||4 Ounce (rind removed)|
|Freshly ground black pepper||To Taste|
|Ground mace||1 Pinch|
|Dry white wine||30 Milliliter|
|Garlic||1 Clove (5 gm) (peeled and crushed)|
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a roasting tray.
3. Very finely mince the pork, veal and liver two or three times and combine together.
4. Dice half the bacon and add with the minced mixture along with the remaining ingredients; stir to mix well.
5. Leave in a cool place for 2 hours.
6. Spoon the mixture into the baking dish, press down lightly and cover with strips of the remaining fat bacon.
7. Put the dish in a roasting tin half filled with water, cover with foil and bake at 160°C/325°F or Gas Mark 3 for 1 1/4 to 1 1/2 hours or until set.
8. To freeze the P-té: Put some heavy object on top of the P-té, and then chill in the refrigerator until firm.
9. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
10. Label the bag as it makes it easier to distinguish.
11. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
12. Arrange the P-té on a serving platter and serve cut into thick slices.
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.