French Pate
By: Anonymous
Published: Friday, February 12, 2010 - 2:18am

Ingredients




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
pound Fatback, thinly sliced
pound Fatback, cubed
Salt (to taste)
Pepper (to taste)
1 tablespoon Allspice
2 teaspoons Thyme
cup Flour
2 lrgs Eggs
2 ounces Brandy

Preparation

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.