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Liver Paté (Serves 8-12)

1 lb ground lean pork
1 lb of liver - (chicken, calf's, or pig's), diced
1 Tablespoons of cognac or brandy
1 Tablespoons of dry Madeira or sherry
1 cloves garlic
2 sprays of parsley
1/2 shallot or small white onion
1/4 teaspoon powdered ginger
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Dash of Tabasco or cayenne
Sliced bacon - about 1/2 lb


Grind the pork through a meat grinder several times on a fine setting.

Place in a blender cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne. Mix the ground pork with the blended liver.

Line a casserole or terrine with strips of bacon, fill with mixture, and cover with bacon. Place the casserole dish in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the paté dish. This "water bath" will help the paté retain moisture and make for a smoother consistency in the texture. Bake uncovered in a moderate oven, 350°F, for about 1 1/2 hours. Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pate and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours.

At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes.
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