Pate Maison

Recipe Ingredients

3/4 lb	340g / 11oz	Calves' liver, finely ground
1/2 lb	227g / 8oz	Lean pork, finely ground
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf - crushed
1/4 teaspoon	1.3ml	Marjoram
1		Clove - crushed
1		Grated nutmeg
1		Cayenne pepper
1/4 cup	59ml	Dry white wine
1 lb	454g / 16oz	Lean pork - cut 1/2" thk slices
1/2 lb	227g / 8oz	Sliced bacon

Recipe Instructions

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 350 degrees 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.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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