Herb Pâté

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1 lb pork,with fat
1/2 lb boneless veal
1 lg onion, chopped
3 cloves garlic, Minced
1 Tbsp butter
1 1/2 c spinach,Chopped
3 Tbsp brandy
1 egg
1 1/2 Tbsp fresh basil
1 1/2 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 1/2 tsp salt
1 1/2 tsp fennel seeds
3/4 tsp black pepper
6 slices of bacon
3 eggs, hard boiled

1. Preheat oven to 350F.

2. In a food processor or meat grinder, grind pork and veal fine.

3. In a frying pan, saut onion and garlic in butter. Add spinach; cook
1 minute.

4. Transfer spinach mixture to a large bowl and stir in chopped meat.
Add brandy, egg, and all herbs and spices.

5. Fry a patty and adjust seasoning.

6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch
loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put

hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap

bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway

up the pt.

7. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn,
about 1 1/4 hours.

8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly.

Refrigerate 24 hours.

9. To serve, remove from pan and trim fat. Bring to room temperature.

Find more recipes like this one in “Recipes From Around the World - Volume 1″. Available in the Recipe Daily Store