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1
MAKE THE LIVER MIXTURE:.
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Saute the livers lightly in 1 tbsp olive oil over med heat for about 5 minutes.
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3
Push to the side of the pan and add the second tbsp olive oil.
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4
Add apple, onion, garlic, bay leaf, parsley, sage and thyme and saute for another minute.
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5
Toss lightly and pour in the brandy.
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6
Saute for 1 more minute.
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7
Remove pan from heat and toss in the cubed pork fat.
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8
Cool to room temperature.
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9
MAKE THE PANADA:.
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10
Combine the cream and bread cubes in a medium bowl; stir until cubes are soaked through.
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11
Season with s&p.
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12
Mash into a thick paste.
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13
MAKE THE FORCEMEAT:.
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14
Mix well the ground veal with the ground in a medium bowl using cold hands.
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15
Stir in eggs and seasonings.
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Combine well and chill.
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17
ASSEMBLE THE PATE:.
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18
FIRST: When the sauteed liver mixture has cooled, remove bay leaf.
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19
Transfer to the bowl of a food processor fitted with a metal blade.
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20
Pulse until blended but still a bit coarse then transfer to a bowl.
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21
Place forcemeat mixture into the processor, add the panada and pulse until blended, about 1 minute.
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22
Add liver mixture to the forcemeat mixture and pulse to combine.
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23
Transfer to a bowl and fold in the pistachios and whole green peppercorns from the list of the garnish ingredients.
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24
SECOND:
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25
Line a pate mold (or a 1 1/2 quart loaf pan) with the sliced bacon, allowing the ends to hang over the edges by 2 inches.
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Fill the pan with the pate mixture.
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27
Fold the ends of the bacon over and place the bay leaf, sage and thyme on top.
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28
THIRD:.
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Cover the pan tightly with heat-resistant plastic wrap then by heavy foil.
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30
Place in a bain Marie (a roasting pan and pour in enough cold water to reach 3/4 of the way up the side of the pate dish.
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31
Bake in a 325 oven for two hours or until the internal temperature registers 140F.
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32
FOURTH:.
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33
Remove the foil and plastic wrap from the pate.
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34
Cool to room temperature.
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35
Rewrap tightly with plastic wrap.
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36
Refrigerate overnight.
