Liver Pate by Susan Patterson

Submitted by Susan Patterson

Liver Pate

1 lb. fresh pork fat, ground

1 ½ lb. lean pork, ground

1 ½ lb. calf liver

½ lb. lean veal, ground

½ lb. chicken livers

5 Tbsp. butter

1/3 c. shallot

1 ½ tsp. garlic, chopped fine

¼ c. cheap cognac

2 Tbsp. lemon juice

3 Tbsp. heavy cream

2 Tbsp. flour

1 egg, beaten

½ tsp. allspice

1 ½ tsp. salt

1 tsp. black pepper

bacon

Combine pork fat, pork, calf liver and veal in skillet with 1 Tbsp. butter and cook through, mixing with a fork as it cooks. Add shallot and garlic. Cook chicken livers separately in 1 Tbsp. butter till pink. In saucepan warm cognac and lemon juice and cook down to 2 Tbsp. Slowly add heavy cream. When all ingredients are lukewarm, mix together thoroughly adding flour, egg, allspice, salt and pepper.

Preheat oven to 350°. Line a 2 qt. mold with bacon, overlapping sides so bacon will cover the top. Fill with pate ingredients, pressing firmly to fill to the rim. Cover with bacon and cover the mold tightly with a top. Put mold in a baking pan with sides and fill pan with boiling water to half-way up the outer edges of mold. Bake 2 hours. Remove mold from the water bath and uncover. Put a cool, heavy weight on top and refrigerate until ready to use.