Pate - cooking recipe

Ingredients

1 medium onion
1 clove garlic
1 lb. chicken liver
1/2 lb. fresh pork
veal stock from knuckle
1 jigger brandy
salt and pepper
thyme
1 bay leaf

Preparation

Grind together first four ingredients.
Mix with spices.
Put into earthenware baking dish with brandy and enough veal stock to cover.
Bake 1 1/2 hours in a pan of water at 350\u00b0.
Cool.
Keep in refrigerator indefinitely.