A simple but elegant pate to serve on toast — ground pork and chicken livers are spiced with peppercorns, cracked pepper, truffles, and a bit of peach brandy. The pate chills overnight, so make it a day ahead.
- Pork Fat (fatback) - 1/2 pound
- Pork butt - 1 pound, cubed
- Chicken Livers - 1/2 pound
- Whole Peppercorns - 1 tablespoon
- Freshly Cracked Pepper - 1 teaspoon
- Dash of salt
- Truffles - 1 teaspoon, shaved, sliced
- Peach Brandy - 1 tablespoon
- Pickled onions
- Cornichons (gherkins)
- French bread - thinly sliced, toasted
Preheat the oven to 350 F. Line a terrine with pork fat which has been sliced very thin. Grind the pork and any remaining pork fat coarsely. Grind again with the chicken livers, more finely this time. Put in a bowl and toss with the whole peppercorns, pepper, salt, truffles, and brandy. Pack the mixture into the terrine and top with foil and a lid. Put the terrine in a baking pan and add hot water halfway up the sides of the terrine. Bake for 2-1/2 to 3 hours, or until the accumulating fat is clear, not pink. Remove the lid and weight the terrine with a heavy object while it cools. Refrigerate overnight,
To serve: Unmold the terrine and cut into thin slices, dipping the knife in hot water and wiping it between each cut. Serve the slices with pickled onions, cornichons, and thin pieces of toast.