Pate de Campagne (Country-style pate)

• 2 1/2 pounds boneless pork butt with very little fat left on, cut into one-inch cubes
• 1/2 pound liver, preferably pork liver, although chicken livers may be substituted
• 1 small onion, 1/4 pound, finely chopped
• 1 small clove garlic, finely minced
• 1 tablespoon finely chopped parsley
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 eggs
• 13 cup flour
• 1/2 cup heavy cream
• 1 tablespoon Cognac
• 8 to 10 thin slices fatback, enough to cover the bottom and sides of a pate mold

1. Preheat the oven to 325 degrees.
2. Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well.
3. Add the mixture, one-quarter at a time, to the container of a food processor and blend well.
4. As each batch is processed, scrape it into a bowl.
5. When properly blended, the mixture will be finer than hamburger.
6. Add salt and pepper to taste.
7. Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk.
8. Add this to the pork mixture and blend thoroughly.
9. Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable).
10. Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
11. Pour and scrape the pate mixture into the prepared mold.
12. Smooth it over.
13. Fold the overlapping slices of fatback over the top of the pate.
14. Add additional thin slices of fatback so that the top is completely but not excessively covered.
15. Cover the pate with a lid and place it in a heatproof baking dish.
16. Pour warm water around the pate mold and place it in the oven.
17. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
18. Remove the pate from the oven and remove the mold from the water bath.
19. Leave the lid on top of the pate.
20. Let stand overnight at room temperature.
21. When cold, serve sliced with cornichons.

pork, onion, clove garlic, parsley, salt, freshly ground pepper, eggs, flour, heavy cream, cognac, fatback

Taken from cooking.nytimes.com/recipes/90 (may not work)