COUNTRY PATE
Steps:
- Trim veal or chicken and pork of excess fat and tendons.Cut into 1" cubes & pass through a meat grinder. Transfer to a large bowl. Stir in salt, pepper & applejack. Cover the pate and refrigerate 1-3 days. Remove and heat oil in a medium skillet over high heat. Sauté livers until well browned, about 1 min per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 min, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to skillet. Scrape bottom of pan to loosen brown bits & cook over low heat until warm, about 5 mins. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 C. marinated ground meat, allspice, nutmeg & brandy and stir. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. Place puree in a large bowl, add remaining ground meat, and combine. Preheat oven to 325 degrees. Line a 9x5x3" glass loaf pan with bacon slices so they overhang lengthwise, about 3". Slice ham and tongue into 4x1/2x1/2" julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure. Fold overhanging bacon over the top. Tap pan against a counter to firmly pack. Garnish top with bay leaves & garlic cloves. Cover with foil, tucking edges under. Place inside a larger pan & pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hrs 15 mins. Cool. Place cooled pate on a baking sheet & cover with another baking sheet. Top with 3 lbs of weights & refrigerate. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter.
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