1 tb Butter

1/2 c Shallots; coarsely chopped

1/2 lb Pork liver; or veal liver,

1/4 ts Thyme; dry

1/2 Bay leaf; crumbled

3/4 lb Veal; lean, cut into 1-inch

1 lb Pork; lean, cut into 1-inch

1/2 lb Ham; cooked, cut into 1/2-i

1/2 c Pistachios; shelled, toaste

1/8 Allspice

1/8 ts Ground cloves

1/4 ts Ground cloves

1/4 ts Nutmeg; fresly grated

1/8 ts Ground cumin

1 pn Ground cinnamon

1 pn Cayenne pepper

1/2 c Dry white wine

1 Salt to taste if desired

1 Freshly ground pepper to tas

2 Sl Bacon; lean

Servings: 8 1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add

the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. 7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.