MAKES TWO 3" x 5 1/2" LOAVES
Louise Douglas, a former resident of Stockton, New Jersey, but born in France, used to buy the meat and leaf fat for her pate at Maresca's. The Marescas eventually persuaded her to share her recipe, and they've been selling a version of the pate in their shop ever since.
3 tbsp. olive oil
1 small yellow onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 1/4 lbs. pork liver, coarsely chopped
10 oz. lean pork belly or boneless shoulder,
10 oz. leaf fat, coarsely chopped
1 tbsp. plus 2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. saltpeter (to preserve the color of the meat),
2 bay leaves
1. Preheat oven to 350°. Heat oil in a small skillet over medium heat. Add onions and garlic and cook, stirring often, until soft, about 5 minutes. Transfer onions and garlic to a medium bowl and set aside to cool.
2. Mix liver, pork belly or shoulder, and leaf fat together in a bowl, then pass mixture through a meat grinder fitted with the fine-hole disk into bowl with onions and garlic. Add salt, pepper, and saltpeter, if using, and mix well. Divide mixture between two 3" x 5 1/2" (2 1/4-cup) loaf pans and put a bay leaf on top of each.
3. Set pans in a baking dish and add enough boiling water to dish to reach halfway up sides of pans. Bake until internal temperature of pâtés reaches 160° , about 45 minutes. Remove pans from water and set aside to cool. Pâté s will keep covered in the refrigerator for up to 1 week. Remove bay leaves before serving. Serve at room temperature, with dijon mustard and cornichons, if you like.