---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPERED FARMHOUSE PATE
  Categories: Appetizers
       Yield: 8 servings
  
       8 sl Bacon
       1 lb Fresh pork picnic shoulder
      12 oz Pork liver
       1    Onion, quartered
       1    Garlic clove
       8 oz Veal cutlets
       1    Egg, beaten
       1 t  Salt
       2 t  Green peppercorns
       1 t  Dried mixed herbs
       2 T  Brandy
            Extra peppercorns (opt)
            Fresh bay leaf (opt)
            Crusty bread
  
   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 1/2″
   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.
  
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