Peppered Farmhouse Pate

8 Servings

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Peppered Farmhouse Pate Ingredients

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

Instructions for Peppered Farmhouse Pate

Preheat oven to 350F. (175C.). 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Uncategorized