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Country Pat‚

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      Title: COUNTRY PAT‚
 Categories: Appetizers, Pork, Veal
      Yield: 3 Pounds
 
  1 1/2 lb Pork, boneless; ground fine
           -twice
      1 lb Veal, boneless; ground fine
           -twice
    3/4 c  Wine, white, dry
      2 tb Brandy
      2 tb Oil
           Salt
           Pepper, black
      2 lg Onion; sliced thin
      2 sm Garlic clove; halved
      1 lb Pork fatback, fresh;
           -sliced thin
           Cornichons; for garnish
 
  In a large bowl, combine the pork and veal. Mix the wine, brandy and
  oil with salt and pepper to taste, and pour the mixture over the
  meats. Scatter the onions and garlic on top. Cover the bowl tightly
  and refrigerate it for at least 24 hours.
  
  Preheat the oven to 375-F. Discard the onions, but put the garlic
  through a press and knead it into the meats together with the wine
  mixture. Break off a small piece of meat and fry it in a lightly
  oiled skillet over moderate heat for 3 or 4 minutes, or until its
  juices run clear, without a trace of pink. Taste the piece and, if
  you like, add more garlic, salt and pepper. (Pork is unsafe to eat
  uncooked; do not taste the meats raw.)
  
  Slightly overlapping the slices, line the bottom and sides of a
  2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with
  the fatback. Pack the meat mixture into the mold, and arrange the
  remaining slices of fatback on top of it. Fit foil over the mold, or
  cover the meat mixture with foil and a lid. To let steam escape,
  pierce a hole in the foil with a skewer. If you are using a lid,
  insert the skewer through its hole to puncture the foil.
  
  Set the mold on a rack in a large pan or dish. Place them all in the
  oven, and pour enough almost-boiling water into the pan to cover 2/3
  of the mold. Bake for 2 hours or until the paté shrinks slightly from
  the sides of the mold and the surrounding fat and juices are a clear
  yellowish white with no traces of pink. Or insert a meat thermometer;
  it should register 160-F when the paté is done.
  
  Take the paté from the oven, but leave the foil in place. Set the
  pate on a rack to cool to room temperature. Then put another pan with
  a heavy can or weights inside it, or even a brick, on top of the paté
  to compact the meats. Chill the paté thoroughly (overnight is best)
  with the weights in place. Before serving, cut the cornichons into a
  fan shape, slicing lengthwise through the pickle 4 or 5 times to
  within 1/2 inch of one end. Spread the slices into a fan, and garnish
  the paté with it.
  
                          Source: Best Recipes from Time-Life Books,
                                  ISBN# 0-517-06502-9
                          Originally from: Great Dinners from Life
 
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