-
If using salt pork, soak for 1/2
hour and drain well before cutting into small pieces.
-
Combine pork, veal and bacon or
salt pork in the bowl of a food processor.
-
Process once or twice to chop
roughly.
-
Add liver, garlic, onion, herbs,
parsley, nutmeg, salt and pepper and process again to mix and chop
the liver.
-
Add egg and brandy and process
once more.
-
Process in short bursts so that
the mixture does not overwork.
-
It should be fairly coarse
textured.
-
Press the pâté into an oven-proof
loaf pan or rectangular casserole dish, approximately 1.5 kg.
-
Cover the dish tightly with foil
and place it in a roasting pan half full of hot water.
-
Cook 1-1.5 hours in a moderate
oven.
-
The pâté will shrink from the
sides of the pan when cooked and juices will run clear, not pink.
-
Allow to cool and weigh down the
top of the pâté.
-
Chill in the refrigerator
overnight or until completely cold.
-
Melt the butter in a small, heavy
based saucepan.
-
Let the butter come up to a rapid
boil.
-
Take off the heat and allow to
settle for about 30 minutes.
-
Pour or spoon off the clear butter
oil from the top and discard the sediment.
-
Spoon a layer of clarified butter
over the top of pâté, about 1.25 cm thick, and chill again until the
butter solidifies.
-
Place the juniper berries and bay
leaves in decorative pattern on top of the butter and spoon over
another thin layers of butter to coat the bay leaves.
-
Chill again.
-
If the butter layer is undisturbed
the pâté will keep fresh for 3-4 days in the refrigerator.
-
Serve with French bread and a
salad as a light meal or as a starter or appetizer.
