Title: Peppered Farmhouse Pate
Categories: Appetizer Pate
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.

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