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1
Trim veal or chicken and pork of excess fat and tendons.
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2
Skin fatback.
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3
Cut into 1 inch cubes and pass through largest hole of a meat grinder.
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4
Transfer to a large bowl.
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5
Stir in salt, pepper, and applejack.
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6
Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
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7
After marinating, heat oil in a medium skillet over high heat.
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8
Saute livers until well browned, about 1 minute per side.
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9
Remove from pan and set aside to cool.
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10
Add garlic and cook about 1/2 minute, being careful not to let it color.
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11
Reserve garlic with liver.
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12
Add brandy and bay leaves to same skillet.
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13
Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes.
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14
Set aside to cool and remove and discard bay leaves.
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15
Dip white bread in warm water to soften.
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16
Squeeze out excess moisture.
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17
Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy.
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18
Stir to combine.
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19
Transfer to a food processor, add eggs, and puree until a smooth paste is formed.
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20
This paste will bind the pate.
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21
Place puree in a large bowl, add remaining ground meat, and combine well.
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22
(We recommend using your hands, not a spoon, to combine this dense mixture.)
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23
Preheat oven to 325 degrees F.
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24
Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end.
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25
Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
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26
Spread about a cup of pate evenly over the bacon to cover the bottom.
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27
Arrange alternating strips of ham and tongue lengthwise, over the pate.
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28
Repeat this procedure, alternating pate with strips
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29
of ham and tongue, until pan is filled and top layer is pate.
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30
(When the loaf is sliced you will see a regular pattern of solids and pate.)
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31
Fold overhanging bacon over the top.
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32
(The pate may rise slightly over the top of the pan.
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33
That's OK.)
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34
Tap pan against a counter to firmly pack.
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35
Garnish top with bay leaves and garlic cloves.
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36
Cover with 2 layers aluminum foil, tucking edges under to completely seal.
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37
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate.
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38
Bake 2 hours 15 minutes.
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39
Set aside to cool.
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40
Place cooled pate on a baking sheet and cover with another baking sheet.
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41
Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks.
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42
This compacts the pate and makes it easier to slice.
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43
To serve, remove and discard the bay leaf and garlic garnish.
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44
To loosen, dip pan's bottom in warm water and run a knife along inside edges.
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45
Invert onto a serving platter.
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46
Cut into 1/2 inch slices and serve on lettuce leaves.
