Pate Maison

Course : French
Serves: 1
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3/4 pound calves liver -- finely ground
1/2 pound lean pork -- finely ground
1 teaspoon salt
1/2 teaspoon thyme
1 piece bay leaf -- crushed
1/4 teaspoon marjoram
1 whole clove -- crushed
1 dash grated nutmeg
1 dash cayenne pepper
1/4 cup dry white wine
1 pound lean pork -- cut 1/2 inch thick slices
1/2 pound sliced bacon

Preparation / Directions:

In mixing bowl, combine calf liver, ground pork, salt, thyme, bay leaf, marjoram, clove, nutmeg, cayenne pepper, and wine. Mix well. Line a loaf pan 9-inches long with strips of bacon. Put in a layer of ground mixture, a layer of sliced pork, another layer of ground mixture and another of pork. Cover with strips of bacon. Cover with aluminum foil. Place dish in pan of water and bake at 350F for 2 hours. Remove from oven and let cool before unmolding. For serving, cut into slices approximately 1/2-inch thick. Keeps well in refrigerator for at least two weeks. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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