Country Pâté

This is from the New York Times. I'm putting this here for safe keeping. I probably won't use fennel seeds since I don't like them.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 2  lbs  pork shoulder, with some fat, cut into chunks
• 1  lb  veal shoulder or 1  lb  veal shank, cut into chunks
• 6  slices bacon, not too fatty
•  salt
• 5  garlic cloves
• 1  tablespoon fennel seed
• 1  tablespoon whole black peppercorn
• 1  tablespoon  coriander seed
• 1  egg
• 1⁄2 cup heavy cream

Directions

1. Heat oven to 350°F Put half the meat in a food processor and pulse to chop. The pieces should be between 1/4 inch and 1/2 inch in diameter. Place in a bowl and set aside.
2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with the reserved chopped meat and cream. If you like, make a tiny burger, sauté it and taste, then adjust seasoning if necessary.
3. Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.