Pâté de Campagne

Ingredients

• 1 lb pork liver
• 2 cloves garlic
• 1 tsp thyme
• 2 tsp black pepper
• 2 tsp tender quick curing salt
• 1½ lb ground pork
• ¼ C white wine

Directions

1. Preheat the oven to 325°F
2. Process liver, garlic and seasonings with wine until soupy
3. Pour mixture over ground pork and mix well
4. Pour into terrine and top with bay leaves and thyme
5. Cover and bake in a bain marie filled to ¾ capacity at 325° for 2½ hours
6. Cool and refrigerate overnight
7. Serve with crusty bread, black olives, cornichon, and French mustard.