Pate 1

1 lb Chicken Liver
1-1/2 lb Ground Pork
1/4 lb Ham
1/2 lb Bacon
1/2 lb Fresh Mushroom
1 Egg
2 tbs Cognac
1 tsp Tarragon
1 tsp Fresh Basil
1 tsp Thyme
6 Whole Clove
Dash Salt
Dash Pepper
3 Bay Leaves

*** Fry chicken livers, pork and ham chunks until brown, drain. Fry 1/4 lb bacon. Drain. Place all meat in food processor or blender and mix with 1 egg till blended. Sauté mushrooms in frying pan. Add herbs and cognac to meat mixture in processor. Remove from processor and mix with mushrooms in small bowl. Line one quart oven proof pan or casserole dish with remaining 1/4 lb of bacon. Pour in mixture. Top with bay leaves and whole cloves. Place casserole dish in a shallow pan of water, and put in oven. Bake one and a half hours in a 350F oven. Cool. Refrigerate. Remove from casserole dish and serve with bread or crackers.

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Cajun Country -- New Iberia, Louisiana