A delicious French-Canadian pate de maison.
Makes 3 cups.
Cooking time: 1 hour
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
1 Cup milk
1 pound ground pork, regular grind, not too lean
1 Cup coarse bread crumbs
1 tsp seasoned salt
1/2 tsp pepper
1/2 tsp celery salt
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of sage
Process onion, garlic, and milk in blender until smooth. Combine with remaining ingredients in a heavy Dutch oven. Mix well.
Cover and simmer on very low heat for an hour. Stir and break up chunks occasionally.
Pour into blender and process until smooth.
Pour into a verly lightly oiled 3-cup mold and cover. Chill until firm.
To unmold: invert on a serving platter. Serve with little toast rounds.