Country Pate, Take 1

0.75 C Brandy
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard

Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.

Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.

Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.

Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).

Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.