Seasoning is key to a good pâté. This recipe may appear to contain a lot of salt, pepper
and spices, but they mellow as the pâté cures. Serve with Dijon mustard, baguette slices
and cornichons for an authentic French appetizer

INGREDIENTS

• PORK AND VEAL MIXTURE:
  • 1 tsp black peppercorns (or ground black pepper)
  • 10 allspice berries (or 1 tsp ground allspice)
  • 3 whole cloves (or pinch ground cloves)
  • 450 g lean ground pork
  • 225 g ground veal
  • ½ cup unsalted pistachios
  • ¼ cup finely chopped shallots
  • 3 tbsp cognac or brandy
  • 1 tbsp cornstarch
  • 2½ tsp coarse salt
  • 2 tsp chopped fresh thyme
  • 1 clove garlic, minced
• CHICKEN MIXTURE:
  • 225 g boneless skinless chicken thighs, halved lengthwise
  • 170 g chicken livers, trimmed and chopped
  • 1 tbsp cognac or brandy
  • ½ tsp salt
  • ¼ tsp pepper
• OTHER INGREDIENTS:
  • 450 g bacon
  • 115 g piece Black Forest ham, cut in thick strips

PREPARATION

PORK AND VEAL MIXTURE:

• If using whole spices, finely grind peppercorns, allspice berries, and cloves in a spice grinder or mortar and pestle.
• Pour ground spices into a large bowl. Add pork, veal, pistachios, shallots, cognac, cornstarch, salt, thyme, and garlic; stir to combine.
• Cover with plastic wrap and refrigerate for 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

CHICKEN MIXTURE:

• While the pork mixture is chilling, in a bowl, combine chicken thighs, chicken livers, cognac, salt, and pepper.
• Cover with plastic wrap and refrigerate for 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

ASSEMBLY:

• Line a terrine mould or 8- x 4-inch (1.5 L) loaf pan with bacon, leaving enough overhang to cover the pâté completely.
• Gently press one-third of the pork and veal mixture into the mould.
• Arrange chicken thighs lengthwise in the mould.
• Press half of the remaining pork and veal mixture over the top.
• Arrange chicken livers in a row down the centre.
• Arrange ham strips down either side of the livers.
• Gently press the remaining pork and veal mixture over the top, smoothing the loaf.
• Fold the bacon overhang over the top to cover completely.
• Place the mould in the centre of a large double-thickness square of foil. Bring the sides up and over to cover the mould, folding the seam several times to seal.
• Place in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the mould.
• Bake in a 325°F (160°C) oven until an instant-read thermometer inserted in the centre reads 170°F (77°C), about 2½ hours.
• Remove the mould from the water bath; unwrap and let cool for 30 minutes.
• Refrigerate until cold, about 3 hours.
• Wrap in plastic wrap and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 4 days.)

TO SERVE:

• Run a knife around the mould and invert the pâté onto a cutting board.
• Scrape away gelatin. (If crisp bacon is desired, brown the loaf in a skillet over medium heat until lightly browned, about 1 minute per side.)
• Slice with a hot knife.

NUTRITIONAL INFORMATION, PER SERVING: about 421 cal, 28 g pro, 31 g total fat (15 g
sat. fat), 5 g carb, 1 g fibre, 175 mg chol, 994 mg sodium, 498 mg potassium. % RDI:
2% calcium, 22% iron, 86% vit A, 10% vit C, 45% folate.