Country Pâté

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 lbs lamb shoulder, with some fat, cut into chunks
• 1 lb veal shoulder or 1 lb veal shank, cut into chunks
• 6 slices bacon, not too fatty
• salt
• 5 garlic cloves
• 1 tablespoon fennel seed
• 1 tablespoon whole black peppercorn
• 1 tablespoon coriander seed
• 1 egg
• 1/2 cup heavy cream

Recipe

• 1 heat oven to 350°f put half the meat in a food processor and pulse to chop. the pieces should be between 1/4 inch and 1/2 inch in diameter. place in a bowl and set aside.
• 2 add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. combine with the reserved chopped meat and cream. if you like, make a tiny burger, sauté it and taste, then adjust seasoning if necessary.
• 3 pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. cover with remaining bacon. bake at least an hour, or until mixture is bubbly and juices run clear. cool on a rack, then refrigerate. skim fat if you like, slice and serve at room temperature.