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Active time: 30 minutes Cooking time: 2.5 hours Refrigeration time: 8 hours to 5 days Serves 16 as an appetizer Note: I suggest serving the pate at room temperature with cornichons, Dijon mustard, and crusty French bread.
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Quatre epices is a French spice blend available in some supermarkets.
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We recommend making your own by combining 2 teaspoons ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
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1.
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Adjust oven rack to lowest position and heat oven to 350 degrees.
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2.
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Melt butter in medium skillet over medium heat.
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Add shallot and cook, stirring frequently, until soft but not brown, about 8 minutes.
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3.
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Combine pork, chopped bacon, and chicken livers in large bowl, and mix thoroughly to combine.
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In medium bowl, whip eggs, cognac, and cream together with fork.
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Add thyme, garlic, salt, and quatre epices to egg mixture.
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Add egg mixture to meat mixture, followed by sauteed shallot, pistachios, and green peppercorns, and mix thoroughly to combine.
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4.
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Arrange bay leaves, bright green side down, in 8 1/2 by 4 1/2-inch loaf pan.
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Line pan with bacon slices, arranging 6 slices across width of pan and 3 slices on each short side of pan.
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Transfer pate mixture to bacon-lined pan.
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Using hands, press mixture firmly into pan (pan will be very full).
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Fold bacon slices over mixture.
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Cover pan tightly with aluminum foil.
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5.
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Place loaf pan in 13 by 9-inch baking dish and transfer to oven.
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Pour boiling water into baking dish to come halfway up sides of loaf pan.
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Bake pate until center registers 165 degrees on instant-read thermometer, about 2 hours 30 minutes.
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6.
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Remove loaf pan from baking dish and transfer to rimmed baking sheet.
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Place heavy skillet or small baking sheet filled with heavy cans on top of pate to weigh down.
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Let cool at room temperature one hour, then transfer to refrigerator and chill at least 8 hours or up to 5 days.
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7.
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To unmold, remove pate from refrigerator, and allow to come to room temperature, about 1 hour.
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Place loaf pan with pate in baking dish full of hot water for 1 minute.
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Using paring knife, loosen edges of pate from pan.
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Place cutting board on top of pate and invert loaf pan to unmold.
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Slice and serve with garnishes.
