Title: Country pate' with pistachios
 Categories: Appetizers
      Yield: 8 servings
 
      1 tb Butter
    1/2 c  Shallots; coarsely chopped
    1/2 lb Pork liver; or veal liver,
    1/4 ts Thyme; dry
    1/2    Bay leaf; crumbled
    3/4 lb Veal; lean, cut into 1-inch
      1 lb Pork; lean, cut into 1-inch
    1/2 lb Ham; cooked, cut into 1/2-i
    1/2 c  Pistachios; shelled, toaste
    1/8    Allspice
    1/8 ts Ground cloves
    1/4 ts Ground cloves
    1/4 ts Nutmeg; fresly grated
    1/8 ts Ground cumin
      1 pn Ground cinnamon
      1 pn Cayenne pepper
    1/2 c  Dry white wine
      1    Salt to taste if desired
      1    Freshly ground pepper to tas
      2    Sl Bacon; lean
 
  Servings:  8
  
  1.  Preheat the oven to 425F. 2. Heat the butter in a heavy skillet
  and add the shallots. Cook briefly, stirring. Add the liver and
  sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring
  occasionally. 3. Put the veal in a food processor or blender and
  blend it slightly finer than store-bought hamburger.  Empty the veal
  into a mixing bowl. 4. Put the pork in the food processor or blender
  and blend it a little coarser than store-bought hamburger.  Add the
  pork to the veal. 5. Put the liver mixture in the food processor or
  blender and blend it as finely as possible. Pour and scrape it into
  the bowl with the pork and veal. Add the ham and pistachios.  Add the
  allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and
  pepper and blend well with your fingers. To test the mixture for
  seasoning, shape a small portion into a patty and cook it, turning
  once, in a nonstick sillet until cook through. Taste the patty and
  add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup
  loaf pan. Smooth the top, rounding it slightly. Place the bacon
  slices on top. Cover tightly with foil and place the pan in a
  heatproof baking dish. Set the dish on the stove and pour in boiling
  water around the loaf pan. Bring the water to a boil.  Place the pan
  in the water bath in the oven and bake 45 minutes or to an internal
  temperature of 150F.  Remove the pan from the oven and let stand
  until ready to serve. 7. The pate' is excellent hot or cold.  Cut it
  crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from
  "Cuisine Rapide" by Pierre Franey and Bryan Miller.