Country Pâté

Instructions

1. 1

   In a food processor, pulse the salt pork, chicken livers and chicken meat until it forms a slightly grainy purée.

2. 2

   In a bowl, combine the meat, spirits, herbs and spices. Season with salt and pepper.

3. 3

   Line a 23 x 13-cm (9 x 5-inch) loaf pan with 6 ham slices. Spoon the meat mixture into the pan. Cover with the remaining ham slices and press lightly. Cover with alum­inum foil. Refrigerate for 1 hour.

4. 4

   With the rack in the middle position, preheat the oven to 180°C (350°F).

5. 5

   Set the loaf pan in a baking dish. Pour boiling water into the dish until it reaches halfway up the side of the loaf pan. Bake until a thermometer inserted in the centre reads

6. 6

   74°C (165°F), about 1 1/2 hours. Allow the pâté to cool in the water. Remove from the water and refrigerate for at least 3 hours, preferably overnight. Serve chilled or at room temperature with slices of French-style country bread.