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Pate De Campagne With Walnuts

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  Lean veal 1 Pound, ground
  Lean pork shoulder 1 Pound, ground
  Pork fat 2 Pound, ground (Fresh)
  Coarse salt 1 3⁄4 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Dried thyme 1 Teaspoon
  Ground allspice 1 Teaspoon
  Dried tarragon 1 Teaspoon
  Dried oregano 1 Teaspoon
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Juniper berries 3 , crushed
  Cognac 1⁄2 Cup (8 tbs)
  Madeira wine 1⁄4 Cup (4 tbs)
  Eggs 4 , lightly beaten
  Finely chopped onion 3⁄4 Cup (12 tbs), sauteed in pork fat or butter until soft, then drained (Yellow Colored)
  Beef liver 1⁄2 Pound, cut into 0.5 inch dice
  Shelled walnuts 1 Cup (16 tbs)
  Pork fat 1 Pound, thinly sliced (Fresh)
  Bay leaves 2
  Juniper berries 3 (Whole)

Combine the ground veal, ground pork, pork fat, coarse salt, pepper, thyme, allspice, tarragon, oregano, garlic, crushed juniper berries, cognac, Madeira, eggs and onions.
Blend thoroughly without overworking the mixture.
To test for seasoning, saute, cool, and taste a small patty of the mixture.
Correct all seasonings.
Fold in the diced beef liver and walnuts.
Preheat oven to 350°F.
Bring a kettle of water to a boil.
Line the bottom and sides of a loaf pan 9 1/2 x 5 x 3 inches with the sheets of pork fat, letting some hang over the sides.
Pack the meat mixture into the pan, pressing so that no air pockets remain.
The top should mound up slightly.
Top with 2 bay leaves and 3 whole juniper berries.
Cover with the overhanging edges of the lining fat, then with a sheet of pork fat cut to fit, then with aluminum foil.
Press the foil snugly onto the edges of the pan to be sure that the pate is completely enclosed.
Set the loaf pan in a larger pan and place in the lower third of the oven.
Pour enough boiling water into the outer pan (the bain-marie) to come halfway up the sides of the inner pan.
Bake for 2 1/2 to 3 hours.
The pate is done when it shrinks from the sides of the pan and the juices run a clear yellow; you can check this by uncovering the pate and pressing a spoon on top.
When pate is done, remove the loaf pan from the boiling water bath, or pour the water from the outer pan.
The loaf must now be weighted for several hours; this is done to force out the interior fat and compress the meat so it will slice evenly.
To weight the pate, place another loaf pan or a board of suitable size on top of the pate.
Put 2 bricks or an equivalent weight of heavy canned goods in the pan or on the board.
Let cool, then refrigerate without the weights.
When the pate has been chilled thoroughly, remove it from the loaf pan.
Remove the fat around it, wrap the loaf, and return it to the refrigerator; or let it warm slightly at room temperature, then serve.
The flavor is enhanced after 1 or 2 days of refrigeration.
Let the pate come to near room temperature before serving.

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