Pate With Pistachios - lean pork

Method

• Preheat oven to 425 degrees.
• Cut pork and veal into cubes and set aside.
• Cut ham into 1/2-inch cubes.
• There should be about 2 cups.
• Set aside.
• Carefully trim chicken livers.
• Cut off and discard any connecting membranes.
• Heat butter in a heavy skillet and add shallots.
• Cook briefly, stirring.
• Add chicken livers and sprinkle with thyme and bay leaf.
• Cook about 2 minutes, stirring occasionally.
• Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger.
• Empty veal into a mixing bowl.
• Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger.
• Add pork to veal.
• Put liver mixture into the container of a food processor or electric blender and blend as finely as possible.
• Pour and scrape this into the bowl with ham and veal.
• Add the reserved two cups of cubed ham and the pistachios.
• Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers.
• To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through.
• Taste the patty and add more seasonings as desired.
• Pack the mixture into a 5- or 6-cup loaf pan.
• Smooth over the top, rounding it slightly.
• Place bacon slices on top.
• Cover closely with foil and place pate in a heatproof baking dish.
• Set the dish on the stove and pour boiling water around loaf pan.
• Bring the water to the boil.
• Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees.
• Remove pate from oven and let stand until ready to serve.
• This pate is excellent hot or cold.
• Cut it crosswise into slices and serve.