Peppered Farmhouse Pate

Directions

Preheat oven to 350’F. (175’C.).

Remove rinds and bones from bacon and pork.

Stretch bacon on a board using back of a knife until bacon is almost double in length.

Line bottom and sides of a 5-cup terrine or souffle dish with bacon.

Mince shoulder pork, liver, onion and garlic. Cut veal in ½ inch pieces.

In a bowl, combine pork shoulder, liver, veal, onion and garlic.

Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.

Spoon mixture into bacon-lined dish and smooth surface.

Cover tightly with foil.

Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours.

Cool 30 minutes. Top with a plate and place a heavy weight on plate.

Cool completely, then refrigerate overnight. Turn out onto a serving plate.

Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.