Title: Vealette's pate
 Categories: Appetizers, Pork
      Yield: 6 Servings
 
      1 lb Veal steak
      1 lb Pork loin
      1    Shallot; finely chopped
      1    Garlic clove; minced
    3/4 ts Salt
    1/4 ts Pepper
           Bouquet garni; * see note
 
  * 2 sprigs of parsley, 1/2 bay leaf, 1/4 t. thyme, wrapped in a
    cheesecloth and tied with string.
  
   Have the butcher grind the meat very coarsely. Add shallot, garlic,
  salt and pepper. Mix well and pack into pate mold, rounding the top
  so that the fat will collect on the sides during cooking. Lay bouquet
  garni on side of mold and bake at 375 F for 1 hour. Test with a
  knife. If done, knife will come out clean. Unmold and serve cold.
  
   Serves 6.