Country Pate

For the spice mix 
1 t. (5 ml) black peppercorns 
24 allspice berries 
6 cloves 
2 bay leaves 
1 t. (5ml) thyme 

For the forcemeat 
3/4 (340 g) pound veal shoulder, coarsely ground 
2 1/4 (1 kg) pound pork shoulder, coarsley ground 
1 t. (5 ml) minced garlic 
1/3 C. (78 ml) chopped shallots 
1/3 C. (78 ml) pistachio nuts 
1/3 C. (78 ml) white wine 
3 T. (44 ml) cognac 
1 T. (15 ml)cornstarch 
kosher salt to taste 
fresh ground black pepper to taste

Preparation

Mixing the forcemeat 
Using a spice grinder, process the spice mix ingredients into a fine powder. 
Put the ground meats in a large mixing bowl. Add the spice powder, garlic, shallots, pistachios, wine, cognac, cornstarch, season and mix well with your hands. Fill a terrine with the forcemeat. Cover the pate with plastic wrap and refrigerate for 3 to 5 days. 

Cooking the pate 
Preheat the Alto-Shaam Combi Oven to 180 F (82 C) steam. Steam for 1 1/2 to 2 hours or probe to an internal temperature of 150 F (66 C). Allow the pate to cool covered. Refrigerate overnight. 

Unmolding 
Run a knife around the pate, against the sides of the mold and invert over a cutting board. Scrape away the juices and save for stock. Dry the pate with a kitchen towel and slice. Wrap uncut pate in plastic and store in refrigerator.

Line a platter or individual plates with lettuce leaves and arrange the slices on top, overlapping. Garnish with olives, cornichons, Dijon mustard and crusty bread.