Le Pate De Bruxelles (The Brussels Pate)

This delicious Belgian pate is a typical national dish. Bone the chicken, fillet the breast and mince all the remaining chicken meat with 2 lbs. of fat bacon and 1 1/2 lbs. of lean pork. Pound thoroughly in a mortar, seasoning highly with salt and pepper, a little allspice and 2 wine glasses of brandy. Line a high rectangular earthenware dish with wide and somewhat thick slices of fat bacon, put in 1 or 2 bayleaves, 1 or 2 sprigs of thyme, cover with half of force meat, then with the pieces of chicken breast, wrap in a thin slice of bacon, and cover with the remaining force meat. Cover this with more bacon, press all down so that the dish is closely packed, cover with the lid, put in a meat tin with a little water, and cook in a slow oven for 2 hours, replacing the water in the pan as it evaporates. When done, remove the lid, cover with a slab of wood, and put a weight over it. Let stand in a cool place for 12 hours. Cover with a layer of melted pork fat and use as required.

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