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Herb Pâté

1 lb pork,with fat
1/2 lb boneless veal
1 lg onion,chopped
3 cloves garlic,Minced
1 T butter
1 1/2 c spinach,Chopped
3 T brandy
1 egg
1 1/2 T fresh basil
1 1/2 T fresh rosemary
1 T fresh thyme
1 1/2 t salt
1 1/2 t fennel seeds
3/4 t black pepper
6 sl bacon
3 eggs,hard boiled

1. Preheat oven to 350F.
2. In a food processor or meat grinder, grind pork and veal fine.
3. In a frying pan, saut onion and garlic in butter. Add spinach; cook 1 minute.
4. Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy, egg, and all herbs and spices.
5. Fry a patty and adjust seasoning.
6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway up the pt.
7. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, about 1 1/4 hours.
8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly. Refrigerate 24 hours.
9. To serve, remove from pan and trim fat. Bring to room temperature.

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