INGREDIENTS

INSTRUCTIONS

In a mixing bowl, combine the veal, ham, pork and chicken livers. Add
three of the bay leaves, the salt, thyme, oregano, cayenne, black
pepper, celery, onions, garlic, brandy, and port. Toss well and
cover. Refrigerate for 24 hours. Remove from the refrigerator and
drain the mixture, discarding the liquid. Remove the bay leaves.
Using a standing mixer with a meat grinder fitted with a 1/2-inch
die, grind the meat once. Transfer the mixture to a large bowl. Add
the egg whites, pistachios, and parsley. Mix well. Line the bottom
and sides of two earthenware terrines with the bacon. Leaving enough
of the bacon overlapping all sides of the pan so that the bacon will
completely cover the top of the pate mixture when folded over. Divide
the mixture equally between the two pans, pressing down with your
fingers. Fold the overlapping bacon slices over the mixture to encase
it. Top each pate with 4 bay leaves. Set the pans in a roasting pan
large enough to accommodate both and place in the oven. Pour boiling
water into the roasting pan to come three quarters of the way up the
sides of the pan. Bake for 1 1/2 hours or until the internal
temperature reaches 170 degrees. Remove from the oven and carefully
drain off any excess fat, by pouring or by using a bulb baster. Cover
the pans with aluminum foil, then place a 2 to 3 pound weight on top
of each pate. Return to the oven and bake for 1 hour. Remove from the
oven and with the weight still on. Refrigerate for at least 8 hours
before serving. Remove the bay leaves. Cut into 1/2-inch slices and
serve. This recipe yields 14 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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