*  Exported from  MasterCook II  *

                                Iris' Pate

Recipe By     : Iris Kuhn
Serving Size  : 1    Preparation Time :2:30
Categories    : Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 300      Grams         Beef Liver -- (11 ounces)
 300      Grams         Pork Shoulder -- (11 ounces)
 200      Grams         Pork Belly -- (7 ounces)
   3      Tablespoons   Butter
   3      Tablespoons   Flour
     1/4  Liter         Heavy Cream
   1      Small         Onion, Chopped
 100      Grams         Anchovies (OPTIONAL) -- (3 ounces)
   1      Package       Prunes (California)
                        Cognac
   2                    Eggs
   1      Clove         Garlic,Mashed
   2      Teaspoons     Herbs de Provence
     1/2  Jar           Green Peppercorns (in brine)
   2                    Bay Leaves

1)  Soak the packet of prunes in cognac to cover.

2)  Make a white sauce using the butter, flour and cream.  Brown the flour in the butter and slowly add the cream, stirring until the mixture is very thick.

3)  Grind together the beef liver, pork shoulder and the bacon, along with the chopped onion (and the anchovies, if you are using them).

4)  Add the cooled white sauce, the eggs, and the garlic.  Chop all but seven prunes and add them, too, with the Herbs de Provence and about 1/4 of the jar of peppercorns (save the other 1/4 to decorate the top).

5)  Put mixture into a buttered casserole dish.  Decorate the top with the pieces of plum (cut in half lenthwise), the 2 bay leaves and the leftover green peppercorns.

6)  Cover with foil and bake in a pan of hot water for about 1 hour at 180° C (350° F).  Remove the foil and bake for 10 more minutes.  Then open oven door, turn off the oven and allow to cool.

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Serving Ideas : Serve with cranberry compote and french bread.