INGREDIENTS

INSTRUCTIONS

Heat the oven to 350F.
In a small bowl, combine the breadcrumbs and cream and set aside. Process
the pork fat until finely minced. Transfer to a large bowl. Process the
chicken livers until fine and add to the pork fat.
Whisk together the eggs, onion and garlic. Add the seasonings, then add the
Cognac and Calvados.
To the porkfat mixture, add the ground pork and veal. Blend by hand until
well-combined. Mix in the bread crumbs and cream. Add the egg mixture, then
add the pistachios.
Line two 9"x5"x3" loaf pans with the sliced bacon, leaving some overhang on
the sides and reserving 4 strips for the top. Fill the pans with the meat
mixture, pressing evenly into the corners. Place bay leaves atop and
enclose with the bacon. Cover the pans with a double layer of foil and set
the pans into a larger roasting pan for a bain-marie with 1 to 1-1/2" warm
water.
Bake for 1-3/4 hours, until a knife inserted in the center comes out clean.
Remove the pans from the water and peel off the foil to cool completely. It
is best at this point to cover them with plastic wrap, when cool enough,
and put one atop the other with another weight atop (a foil-covered brick
works nicely), to refrigerate for one week. The weights can be removed
after two days.
To serve, remove the bay leaves and, if desired, leave the bacon but scrape
off the surrounding fat. Serve slightly chilled.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”