THE MENU ANOTHER PATE

I am on a pate tear.

The only thing you have to prepare and cook is the gizzards, and then bake the pate.
Sautee the gizzards al dente, and scrape off the meat from the gristle, as previously discussed.
Mash the gizzard meat, and mash it into sun dried tomatoes, capers, minced mild Greek pepperoncinis, Provencal seasoning, ground pepper, and canned smoked oysters, then into raw ground veal.
Partially line a deep narrow pyrex baking dish with hickory smoked bacon, roll in the pate mixture, and bake medium for 35 minutes.