Country Pate
| Yield: | 18 Servings |
| Categories: |
| 1 | lb | Plus 1 oz lean veal or chicken |
| 8 | oz | Lean pork |
| 14 | oz | Fatback |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 1/2 | c | Applejack; calvados, or brandy |
| 1 | tb | Vegetable oil |
| 4 | oz | Chicken livers; trimmed |
| 1 | tb | Pureed garlic |
| 1/4 | c | Brandy |
| 2 1/2 | Bay leaves | |
| 1 | sl | Dayold white bread; crusts removed |
| 2 | ts | Ground allspice |
| 1/2 | ts | Freshly grated nutmeg |
| 3 | sm | Eggs |
| 1/2 | lb | Bacon; sliced |
| 1/4 | lb | Baked ham |
| 1/4 | lb | Pickled tongue |
| 4 | Bay leaves; for garnish | |
| 5 | Peeled garlic cloves; for garnish | |
| Lettuce leaves; for serving |
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