Country-Style Pate

Course : French
Serves: 1
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1 1/2 pounds sausage meat
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 slices cooked ham -- thin slices
1 pound pork loin -- cut 1/2 inch thick slices

Preparation / Directions:

In mixing bowl, combine sausage meat, salt, and pepper. In a 9-inch loaf pan, place a layer of half the sausage meat. Top with one slice of ham. Arrange slices of pork in a layer. Cover with remaining slice of ham. Fill pan with remaining sausage meat. Cover with aluminum foil. Place in pan containing water and bake at 400F for 2 hours. Cool before unmolding. For serving, cut into slices approximately 1/2-inch thick. Keeps well in refrigerator for two weeks. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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