Country Pate
- 2 pounds pork shoulder, with some fat, cut into chunks
- 1 pound veal shoulder or leg, but into chucks
- 6 slices good bacon
- Salt
- 5 cloves garlic
- 1 tablespoon fennel seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon coriander seeds
- 1 egg
- 1/2 cup heavy cream
- 1. Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to bowl.
- 2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, saute it and taste, then adjust sesoning.
- 3. Pack mixture into a 10 X 3 inch terrine or a 9 X 5 bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.
pork shoulder, veal shoulder, bacon, salt, garlic, fennel seeds, whole black peppercorns, coriander seeds, egg, heavy cream
Taken from www.epicurious.com/recipes/member/views/country-pate-50040335 (may not work)