P?t? De Campagne
| Yield: | 16 Servings |
| Categories: | Appetizers |
| 2 | c | Fresh breadcrumbs |
| 3/4 | c | Heavy cream |
| 1/2 | lb | Chilled pork fat; cut into 1" cubes |
| 3/4 | lb | Chicken livers |
| 2 | Eggs; beaten | |
| 1 | Yellow onion; minced | |
| 4 | Cloves garlic | |
| 1 | tb | Salt |
| 2 | ts | Freshly-ground black pepper |
| 1 | pn | Thyme |
| 1 | pn | Allspice |
| 1 | pn | Rosemary |
| 1 | pn | Ground ginger |
| 1 | pn | Dry mustard |
| 1/2 | c | Cognac |
| 1/2 | c | Calvados (french apple brandy) |
| 1 | lb | Ground veal |
| 1 | lb | Ground pork |
| 1 | c | Pistachio nuts; shelled |
| 1 1/2 | lb | Thickly sliced bacon |
| 4 | lg | Bay leaves |
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