1 pound of fresh ground pork 1/2 pound of ground veal 1/4 pound of chicken or pork liver 1/2 pound of ground ham 8 slices of fresh side pork (fatty) 1/4 cup of flour 2 eggs 1/4 cup of heavy cream 4 cloves garlic 1/4 cup of brandy 2 teaspoons of salt 1 teaspoon of pepper 1/8 teaspoon of allspice Bay leaves and thyme
Line the bottom of a pate dish with 4 slices of side-pork (the fattier the better). Mix all meats well. Put eggs, garlic, chicken livers, brandy, and cream into blender and add one handful of meat mixture. Then pour this into the meat mixture. Stir in pepper, salt, allspice, and flour. Stir thoroughly and pour into lined dish. Put bay leaves and thyme on top and cover with the remaining slices of fresh side pork. Cover tightly and bake in a pan of water for 1 1/2 hours at 400ºF. Fifteen minutes before the end of cooking, uncover the dish and let the top brown. After the pate is cooked, put a heavy weight on top of mixture to squeeze out the grease. Make 1 or 2 days ahead (it's much better). Can be kept in refrigerator for 2 weeks. Delicious served with cocktail onions and baby dills (not sweet). Perfect for parties and buffets!
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