|Salad oil||2 Tablespoon|
|Onion||1 Small, minced|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork fat||1⁄4 Pound|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Madeira wine||2 Tablespoon|
|Thyme leaves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Oregano leaves||1⁄8 Teaspoon|
|Watercress sprigs||4 (For Garnish)|
|Thin rye bread slices||1 Dozen (Adjust Quantity As Needed)|
1. In 2-quart bowl, place salad oil and onion; cover bowl with large plate. Cook at high (100% power) 2 to 3 minutes, until onion is tender. Stir in pork, veal, pork fat, bread crumbs, Madeira, salt, pepper, thyme, nutmeg, oregano, and egg.
2. In 8 1/2" by 4 1/2" loaf dish, evenly spread half of meat mixture. Trim tough ends from mushroom stems. Arrange mushrooms, stem side up, in lengthwise row down center of meat mixture. Top with remaining meat mixture; pat top of meat firmly to remove any air bubbles.
3. Cover loaf dish with waxed paper. Cook at medium (50% power) 20 minutes, rotating dish a quarter turn after 10 minutes.
4. Let pate stand 30 minutes to cool slightly. Cover loaf dish with plastic wrap and refrigerate until pate is well chilled.