Pate

Ingredients

  • 2 lb. fresh pork (or goose, duck or chicken) liver
  • 1 lb. pork fat
  • 1 lb. pork butt or shoulder
  • 2 tsp. salt
  • 4 eggs
  • 1/2 cup dry white wine
  • 1/2 cup chopped onion
  • 3 cloves garlic, chopped
  • cognac or brandy, jigger



    Seasonings



  • 4 bay leaves
  • 3 sprigs thyme leaves
  • 1 tsp. peppercorns, ground
  • 1/2 tsp. allspice
  • 1 tsp. marjoram
  • 1/2 tsp. mace
  • 1 tsp. basil
  • 1/4 tsp. ground cloves
  • 1/2 tsp. sage
  • 1/8 tsp. cinnamon

    Directions

    1. Cut liver and fat into cubes, chop in a food processor until coarse.



    2. Grind seasonings and add to the meat paste along with the eggs, salt, cognac, wine, onion, and garlic.



    3. Place in greased crock or pan, cover loosely with foil, then place in pan deep enough to create an oven water bath.



    4. Fill pan 2/3 deep with water and place in 325 degree oven for approximately 1 to 2 hours or until internal temperature reaches 150 degrees.



    5. Let rest, cool and serve.
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