SERVES 4
Liver pate has been a staple for both the rich and poor for centuries, though the ingredients differ vastly between the two. When back at the Capitol, one of Katniss’ biggest advantages was that she once again had access to unlimited food. Here’s an example of the pate that she may have eaten for breakfast.
Have your supermarket butcher grind the pork shoulder for you if it isn’t available packaged. Most supermarkets offer this service for free.
1 TABLESPOON COGNAC OR BRANDY
1 CLOVE GARLIC
1 SPRIG PARSLEY
½ SMALL WHITE ONION
½ TEASPOON ALLSPICE
½ TEASPOON SALT
¼ TEASPOON FRESHLY GROUND PEPPER
DASH OF CAYENNE
½ POUND FINELY GROUND PORK SHOULDER
½ POUND CLEANED, FINELY GROUND LIVER — CHICKEN, CALF OR PIG
SLICED BACON — ABOUT ¼ POUND
Preheat oven to 350 degrees.
Mix the alcohol, garlic, parsley, onion, allspice, salt, pepper and cayenne in a blender or food processor and pulse until finely chopped.
Add the ground meat in a little at a time and continue to pulse until a fine paste is achieved.
Line a terrine with bacon and add the meat mixture.
Top with bacon and place in a larger baking dish in a water bath. This is important because it keeps your pate moist and gives it a smoother texture.
Bake for about 1½ hours.
Cool under a weighted plate or cutting board so that it will set firm with a smooth texture.
Chill for several hours or overnight.
Serve with pieces of District 13’s Bread.