Pâté is a well-seasoned, finely textured meat loaf meant to be eaten cold. Once cooked, it will keep, well covered, for 4 to 5 days in the refrigerator.
- 1/2 lb. veal, chicken or turkey, cut into 1-inch
- 1/2 lb. bacon, cut into 1-inch pieces
- 1 garlic clove, halved
- 1 shallot, halved
- 1/4 lb. smoked ham, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 1 egg
- Tiny pinch of ground cinnamon
- 1 Tbs. cognac or other good-quality brandy
- 1 bay leaf
In a food processor fitted with the metal blade, combine the veal, bacon, garlic and shallot and process until minced. Add the ham, salt, pepper, egg, cinnamon and cognac and process until the ham is finely chopped.
Transfer to a rectangular loaf pan or terrine with a 2-cup capacity, packing it in firmly. Smooth the top with a rubber spatula and press the bay leaf gently into the meat mixture. Bake, uncovered, until the pâté has pulled away from the sides of the dish and the top is nicely browned, about 45 minutes.
Remove from the oven, let cool, cover and refrigerate for 1 day to allow the flavors to develop. Cut into slices to serve.