• 6 cups water, boiling (for the water bath)

Pate:

• 6 TBSP chopped Onion
• 1 TBSP unsalted Butter
  • Saute until translucent
• 1/2 lb lean ground Beef
• 1/2 lb ground Pork
• 1/2 lb ground Pork Fat
• 1/2 lb pork liver, processed
  • Mix all with hands
• 2 TBSP Brandy
• 1 Egg, beaten
• 3 cloves Garlic, minced
• 1/2 Bay Leaf, ground
• 3/4 tsp Thyme
• 1 TBSP Flour
• 1 tsp Salt
• 1/2 tsp Pepper
  • Add all

1. Put into 6 cup mold, cover with aluminum foil
2. Place in baking pan with boiling water in it
3. Cook @350 until fat juices are clear yellow w/no rosy traces, 1 1/4 - 1 1/2 hours
4. Refrigerate 24 hours
5. Serve at room temp