Pork Liver Pate

Course : French
Serves: 1
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1 1/2 pounds pork liver -- finely ground
1 1/2 pounds lean pork -- finely ground
3/4 pound ground salt pork
2 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 dash thyme
1 piece bay leaf -- crushed
2 tablespoons finely chopped onion
1/2 pound sliced bacon

Preparation / Directions:

In mixing bowl, combine pork liver, lean pork, and salt pork. Mix well. Add eggs. Work together until eggs are well blended. Add salt, pepper, thyme, bay leaf, and onion. Work well until thoroughly mixed. Line a 9-inch loaf pan with strips of bacon. Fill with pork mixture. Cover with strips of bacon. Place dish in pan of water and bake at 350F for 2 hours. Let 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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