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 ts Salt
      2 ts Green peppercorns
      1 ts Dried mixed herbs
      2 tb 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.