Marcella's pate

12 servings

Ingredients

Quantity Ingredient
1 pounds Chicken Liver
1½ pounds Pork;ground
¼ pounds Ham
½ pounds Bacon
½ pounds Mushrooms
1 Egg;
2 tablespoons Brandy
1 teaspoon Tarragon
1 teaspoon Basil;fresh
1 teaspoon Thyme
6 Clove;whole
dash Salt
dash Pepper
3 Bay Leaf;

Directions

Fry chicken livers till pink in the middle, and pork and ham chunks until just brown; drain. Fry ¼ lb bacon till soft but browned; drain. Place all meat in food processor or blender and mix with 1 egg until blended.

Saute mushrooms in frying pan.

Add herbs and cognac to meat mixture in processor. Remove from processor and mix with mushrooms in small bowl. Line 1 quart oven-proof pan or casserole dish with remaining ¼ lb of bacon.

Pour in mixture. Top with bay leaves and whole cloves. Place casserole dish in a shallow pan of water, and put in oven. Bake 1½ hours in a 350F oven. Cool. Refrigerate.

Remove from casserole dish and serve with bread or crackers.

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