Directions:
- Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
- After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
- Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
- Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
- Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
- Preheat oven to 325 degrees F.
- Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
- Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
- Of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
- Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
- Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
- To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27695.19 Kcal (115954 kJ) | ||
| Calories from fat | 3121.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 346.86g | 534% | |
|---|---|---|---|
| Cholesterol | 8596.66mg | 2866% | |
| Sodium | 9452.12mg | 394% | |
| Potassium | 46000.86mg | 979% | |
| Total Carbs | 1790.65g | 597% | |
| Sugars | 344.75g | 1379% | |
| Dietary Fiber | 255.84g | 1023% | |
| Protein | 4287.73g | 8575% | |
| Vitamin C | 5236mg | 8727% | |
| Vitamin A | 252.5mg | 8416% | |
| Iron | 111.7mg | 621% | |
| Calcium | 101650.5mg | 10165% | |
| Amount Per 100 g | |||
| Calories | 1243.54 Kcal (5206 kJ) | ||
| Calories from fat | 140.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 534% | |
|---|---|---|---|
| Cholesterol | 386mg | 2866% | |
| Sodium | 424.41mg | 394% | |
| Potassium | 2065.48mg | 979% | |
| Total Carbs | 80.4g | 597% | |
| Sugars | 15.48g | 1379% | |
| Dietary Fiber | 11.49g | 1023% | |
| Protein | 192.52g | 8575% | |
| Vitamin C | 235.1mg | 8727% | |
| Vitamin A | 11.3mg | 8416% | |
| Iron | 5mg | 621% | |
| Calcium | 4564.2mg | 10165% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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