Meat Pate (Gateau de viande)

• 1 pound skinless, boneless chicken breast, cut into one-inch cubes
• 3/4 pound chicken livers
• 1 tablespoon butter, plus butter for greasing the pan
• 1 1/2 cups finely chopped onion
• 1 teaspoon finely minced garlic
• 1/4 teaspoon finely minced fresh or dried thyme
• 1 1/4 cups finely diced, sweet green or red peppers
• 1/2 pound spinach, trimmed and cleaned, about six cups loosely packed
• 1 cup, plus 2 tablespoons, fine fresh bread crumbs
• 1 1/2 pounds ground veal
• 1 egg, lightly beaten
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Preheat oven to 400 degrees.
2. Put the chicken breast into the container of a food processor and blend it to a coarse grind.
3. Or put it through a medium blade of a meat grinder.
4. Set aside.
5. Put the chicken livers into the container of a food processor or electric blender and process to a fine puree.
6. Set aside.
7. Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper.
8. Cook, stirring often, until the mixture is wilted.
9. Chop the spinach coarsely and add it.
10. Cook, stirring, until it is wilted.
11. Spoon and scrape the mixture into a mixing bowl.
12. Let cool briefly.
13. Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg.
14. Add salt and pepper to taste.
15. Blend thoroughly.
16. Lightly butter a loaf pan measuring nine by five by two and three-quarter inches.
17. Spoon in the mixture and smooth it over on top.
18. Sprinkle with remaining bread crumbs.
19. Cover the loaf pan closely with aluminum foil.
20. Place the loaf pan in a larger pan and pour an inch or so of water around it.
21. Bring the water to the boil on top of the stove.
22. Place the pans in the oven and bake one hour and 15 minutes.
23. Remove from oven and let cool.
24. Chill thoroughly before unmolding.

skinless, chicken livers, butter, onion, garlic, thyme, peppers, spinach, bread crumbs, ground veal, egg, nutmeg, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1458 (may not work)