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" P\u00E2t\u00E9 Ingredients \u2022 10oz. pork liver, skin removed, cut into \u00BD-inch pieces \u2022 3cups whole milk \u2022 3T olive oil \u2022 \u00BDcup chopped shallots \u2022 Salt and freshly ground white pepper \u2022 6oz. button mushrooms, cleaned and quartered \u2022 2\u00BDoz. white bread, crusts removed \u2022 1/3cup heavy cream \u2022 2lbs., 5 oz. pork shoulder, skin removed, cut into \u00BD-inch pieces \u2022 2oz. smoked bacon, cut into \u00BD-inch pieces \u2022 7oz. fatback, cut into \u00BD-inch pieces \u2022 1clove garlic, finely chopped \u2022 2T brandy \u2022 1tsp. ground nutmeg \u2022 1whole egg \u2022 2T chopped rosemary \u2022 1T chopped thyme \u2022 3bay leaves, chopped  Special Equipment \u2022 Stand mixer with coarse meat-grinder attachment \u2022 1\u00BD-quart terrine, p\u00E2t\u00E9 mold, or loaf pan  Directions Soak the liver in the milk for 4 hours in the re\u00ADfrigerator. Heat 1 tablespoon of oil in a small saut\u00E9 pan and add the shallots. Season with a pinch of salt and pepper. Cook, stirring, until tender but not colored. Chill.  Heat the remaining oil in a large saut\u00E9 pan over medium-high heat. Add the mushrooms, season with a pinch of salt and pepper, stirring occasionally for 5 minutes, until uniformly golden brown. Chill.  Drain the liver, rinse, and dry well. In a large bowl, mix the liver, bread, cream, shallots, pork shoulder, bacon, fatback, garlic, brandy, nutmeg, salt, and pepper. Cover and let marinate overnight in the refrigerator.  Place the bowl of the stand mixer and the coarse meat-grinder attachment in the refrigerator overnight too, so they become thoroughly chilled before use. This ensures that the meat doesn&amp;#039;t become gummy or sticky.  Place rack in the center of the oven and preheat to 325\u00B0F. Grind meat through the mixer attachment. Using your hands, combine the egg with the meat mixture until slightly pasty, then add the mushrooms until evenly distributed.  Pack the mixture into the p\u00E2t\u00E9 mold or terrine, pressing firmly to avoid air bubbles, and shape the top of the mixture into a dome. Sprinkle with the rosemary, thyme, and bay leaves, and bake uncovered for 15 minutes. Reduce the oven temperature to 240\u00B0F, cover the p\u00E2t\u00E9 with foil, and bake for 40\u201345 minutes or until a meat thermometer reads 140\u00B0F.  Let the baked p\u00E2t\u00E9 sit at room temperature for 30 minutes. Cover with foil and place a flat weight on top, such as a cutting board; refrigerate overnight. Remove the weight the next day and serve. The p\u00E2t\u00E9, which makes about 18 individual portions, is best eaten 2 to 3 days after cooking, and it can be stored for 1\u00BD weeks in the refrigerator.  Pickled Vegetables Ingredients \u2022 2\u00BDcups assorted vegetables, such as mushrooms, radishes, and florets of cauliflower and broccoli, all washed and trimmed \u2022 1\u00BEcups white wine vinegar \u2022 \u00BDcup white wine \u2022 \u00BDcup sliced onion \u2022 1orange peel \u2022 1bay leaf \u2022 2sprigs thyme \u2022 1\u00BDtsp. sugar \u2022 2tsp. salt \u2022 \u00BCtsp. each of mustard seeds, black peppercorns, anise seeds, and coriander seeds  Directions Fill a 1-quart Mason jar with the mixed vegetables. Boil the vinegar, wine, onion, orange peel, bay leaf, thyme, sugar, salt, and spices for 4 minutes over high heat. Carefully pour the liquid into the jar (a ladle helps), covering the vegetables, and attach the lid. Place the jar in a pot that is taller than the jar, cover completely with water, and simmer for 30 minutes. Remove, chill, and serve. "^^<http://www.w3.org/2001/XMLSchema#string>
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