Pate du Porc

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1 2/3 cups chopped pork

1/2 cup sliced veal

2/3 cup chicken livers

1/4 cup shallots

1 1/2 tablespoons of butter

1 1/2 tablespoons of brandy

1 1/3 cups diced fat

1/4 teaspoon of dried thyme

1 egg, lightly beaten

Strips of fatback

Bay leaves

Flour and water to make paste

For marinade:

1/4 teaspoons garlic, chopped

6 juniper berries

2/3 teaspoons olive oil

Dash ground all spice

Salt and pepper to taste

3 whole parsley sprigs

2 tablespoons of cognac

6 ounces of fatty pork stock (made from breast and leg bones)