A Fish Dinner in Memison

I've made this many times; it's from the Chamberlains' Flavors of France, long out of print.

Paté Maison

Put 1 pound of lean pork and 1 pound of chicken livers in a food processor and process until smooth but not too creamy. Add 1 chopped shallot, 2 tablespoons of chopped flat-leaf parsley, 2 teaspoons of freshly ground black pepper, 2/3 teaspoon of powdered ginger, 1/4 teaspoon of cinnamon, 1 1/2 tablespoons kosher salt, 1 tablespoon of Cognac and 1 tablespoon of Madeira. Mix all the ingredients thoroughly.

Line a loaf pan with strips of bacon, pack in the meat mixture, smooth it down, and bake in a 350º oven for about 1 1/2 hours. Cool the paté under pressure (use a second loaf pan with a suitable weight, such as a 2-pound can) to pack the meat down to a firm consistency. Chill overnight before serving.