French Pate

• 2 pounds veal shoulder cubed
• 1 pound pork shoulder cubed
• 1 pound chicken livers
• 2 duck breasts cut in strips, chicken breasts may
• 2 cups wine white
• 6 bay leaves
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 pound fatback thinly sliced
• 1 pound fatback cubed
• salt to taste
• pepper to taste
• 1 tablespoon allspice
• 2 teaspoons thyme
• 1 cup flour
• 2 eggs lrgs
• 2 ounces brandy

1. Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days.
2. Line a terrine with the pork fat.
3. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.
4. Pack half of the mixture into the lined terrine.
5. Add the duck breasts and fat strips, then cover with the remaining forcemeat.
6. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
7. Bake at 280 F for 2 to 3 hours or until the juices are clear.
8. Remove lid and cool.

veal shoulder, pork shoulder, chicken livers, duck breasts, wine white, bay leaves, rosemary, thyme, salt, pepper, allspice, thyme, flour, eggs, brandy

Taken from www.yummly.com/recipe/French-Pate-1657137 (may not work)