1 pound of ground pork 1 pound of ground veal 1 onion, minced 1/2 cup of dry white wine 2 tablespoons of brandy 2 tablespoons of salt 1/2 teaspoon of thyme 1/2 teaspoon of ground allspice 1/2 teaspoon of black pepper 1/4 teaspoon of ground nutmeg 2 cloves, garlic, minced radishes, carrots, and chives, optional crackers, optional
Combine all of the ingredients except radishes, carrots, chives and crackers in a large bowl. Mix until smooth. Pack into greased 5 1/2 cup fluted baking dish or 8 x 4 inch loaf pan. Cover with waxed paper. Cook at 50% microwave power 35 - 38 minutes until firm. Cover and chill for several hours. To serve, invert pate onto serving plate. Gently scrape off at and jellied broth. Discard fat. Heat broth and spoon over pate to glaze. Cut radish flowers or carrot curls and arrange on pate. Use chives form stems and leaves. Surround with radish flowers or carrot curls. serve with crackers. Makes 16 servings
