Pate du Grand Mere

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I show you how to make a Great French Pate

Day 1:
Sauté 3 shallots, 1 oz parsley, and 1 1/2 lbs clean chicken liver in some pork fat.
Mix 2 lbs pork shoulder cubed with 1/2 oz curing salt, 2 tbsp salt, 1 tsp sugar, 2 tbsp pepper, 1/2 tsp nutmeg.
Mix pork mixture and sautéed livers in food processor
Mix meat and liver mixture with 1/3 lb bread crumbs, 1 cup heavy cream, 1/2 lb eggs, 2 tbsp brandy, 3 tbsp port.
Mix well and cover tightly
Day 2:
Line loaf pan with bacon or fat. Press pate into pan and cover with bacon. Bake in a water bath until 170 F. Drain fat and press with weight and refrigerate
Day 3:
Remove pate from pan and slice. Enjoy with fresh French Bread and Dijon mustard!!