Country Pate'

I have an event to cook for on Sunday and I made some pate' for it.  This is easy to make and some of the best pate' I've ever eaten.

Here is the recipe:

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 minced onion
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
•  1/4 teaspoon ground allspice
• 1 tablespoon dijon mustard
• 1/4 teaspoon freshly grated nutmeg
• 3 bay leaves
• 1/2 cup heavy cream
• 2 large eggs
• 3 tablespoons Cognac or other brandy
• 1/2 lb chicken livers, trimmed
• 1/2 pound ground bacon
• 1/2 cup bread crumbs
• 3 tablespoons minced parsley
• 12 bacon slices (about 3/4 lb)

Place everything in the bowl of your mixer (except the bay leaves and the 12 strips of bacon) and using the paddle, beat until well blended.  Fry a small piece to test for seasoning and adjust if necessary.

Spray a pate' pan or a loaf pan with cooking spray.  Line it with some of the bacon strips and lay the 3 bay leaves on the bottom.  Scoop the pate' into the mold and pack it tightly.

 Cover it with more bacon strips.

 Place the lid on it and wrap sides with foil.  Place it in a pan and fill it half way with boiling water. Place it in a 325 degree oven and bake it for about 1-1/2 to 2 hours until it registers 165 degrees in the middle.  Bake any extra in a small container on the side.  Remove from the over and take the top off.  Place a cutting board on top and weight it down and place it in the fridge for 24 hours.

Remove it from the mold and slice what you need.  Wrap the unused pate tightly in plastic wrap and foil and refrigerate up to 2 weeks.