Country Pate

• 2 lbs pork shoulder, with some fat, cut into chunks
• 1 lb veal shoulder or 1 lb veal shank, cut into chunks
• 6 slices bacon, not too fatty
• salt
• 5 garlic cloves
• 1 tablespoon fennel seed
• 1 tablespoon whole black peppercorn
• 1 tablespoon coriander seed
• 1 egg
• 12 cup heavy cream

1. Heat oven to 350F Put half the meat in a food processor and pulse to chop.
2. The pieces should be between 1/4 inch and 1/2 inch in diameter.
3. Place in a bowl and set aside.
4. 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.
5. Combine with the reserved chopped meat and cream.
6. If you like, make a tiny burger, saute it and taste, then adjust seasoning if necessary.
7. Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel.
8. Cover with remaining bacon.
9. Bake at least an hour, or until mixture is bubbly and juices run clear.
10. Cool on a rack, then refrigerate.
11. Skim fat if you like, slice and serve at room temperature.

pork shoulder, veal shoulder, bacon, salt, garlic, fennel seed, black peppercorn, coriander seed, egg, heavy cream

Taken from www.food.com/recipe/country-p-t-222535 (may not work)