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1
Preheat the oven to 350 degrees .
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2
Heat a medium skillet over medium heat.
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Add the butter and when it melts, add the onions and salt.
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Saute the onions until they are tender, about 10 minutes.
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Add the garlic and cook for another 2 minutes.
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Add the wine and cook until the liquid is reduced by half.
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Remove the pan from the heat and let it cool.
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8
Add 2 cups of water to a medium saucepan and bring to a boil.
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Add the carrots and boil for about 5 minutes, or until crisp-tender.
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10
Using a slotted spoon, transfer the carrots to paper towels and pat them dry; set aside.
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11
Add the bacon to the same saucepan of water and cook for about 5 minutes to remove some of the smoky flavor.
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12
Remove the bacon and pat it dry with paper towels; set aside.
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13
In a large bowl, combine the onion mixture, pork, veal, pork fat, eggs, chives, salt, marjoram, pepper, five-spice powder, and Cognac and mix with your hands or a wooden spoon until well mixed.
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14
Cook a small amount of this mixture to taste for seasoning, and adjust if necessary.
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15
Line the bottom and sides of the loaf pan with bacon.
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Divide the pate mixture into thirds and place one-third along the bottom of the pan.
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Top with half the ham and half the carrot.
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Arrange the pistachios between the rows.
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Repeat the layers, using the remaining ingredients and ending with a layer of the pate mixture.
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Cover with the remaining bacon.
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Cover the pate with foil and set it in the center of a 13 x 9-inch pan.
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Add boiling water to the pan so that the water comes halfway up the sides of the loaf pan.
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Place the pan in the oven and bake for one hour and 30 minutes or until a thermometer reads 160 degrees .
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The pate will have shrunked from the sides of the pan adn will full of liquid fat.
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25
Carefully remove the pan from the water bath.
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Place a piece of wood or cardboard cut to fit inside the loaf pan on top of the pate and place a 4-pound weight on top.
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27
Cans of food work well for this.
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This compacts the pate, giving it a better texture.
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Let the pate sit out until it cools to room temperature, then refrigerate the weighted plate overnight.
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30
Unmold the pate and serve it sliced on a platter accompanied by rustic bread, mustard, and cornichons.
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Tip: If you keep the pate in its pan, covered with it's fat, it will keep for up to 1 week.
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32
Once it is removed from the pan and the fat is disturbed, the pate will keep for 3 or 4 days.
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33
The pate may be frozen but the texture will suffer and become a bit grainy.
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34
You can make 3 'mini' loves (4 1/2 x 2 3/4 x 1 1/4 inch).
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35
Reduce the cooking time to 45 minutes to an hour.
