PEPPERED FARMHOUSE PATE

Ingredients:

• 8 sl Bacon
• 1 lb Fresh pork picnic shoulder
• 12 oz Pork liver
• 1 Onion, quartered
• 1 Garlic clove
• 8 oz Veal cutlets
• 1 Egg, beaten
• 1 t Salt
• 2 t Green peppercorns
• 1 t Dried mixed herbs
• 2 T Brandy
• Extra peppercorns (opt)
• Fresh bay leaf (opt)
• Crusty bread

Preparation:

• Preheat oven to 350`F.
• (175`C.
• ).
• Remove rinds and bones from bacon and pork.
• Stretch bacon on a board using back of a knife until bacon is almost double in length.
• Line bottom and sides of a 5-cup terrine or souffle dish with bacon.
• Mince shoulder pork, liver, onion and garlic.
• Cut veal in 1/2" pieces.
• In a bowl, combine pork shoulder, liver, veal, onion and garlic.
• Stir in egg, salt, peppercorns, herbs and brandy, mix thoroughly.
• Spoon mixture into bacon-lined dish and smooth surface.
• Cover tightly with foil.
• Put into a roasting pan half filled with hot water.
• Bake in preheated oven 2 hours.
• Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.