I really enjoyed my last sweetbread pate, and wanted to revisit that recipe. It was very simple: sweetbreads as an interior garnish, a bit of veal liver for added flavor, ground pork forcemeat with eggs to hold everything together, and white pepper, thyme, and nutmeg for seasoning. That being said, the light tans and fleshy
pinks of the pork, liver, and sweetbreads made it looks rather...bland.
If I were to do this again, I might add some wine-soaked raisins to the pate to give a speckled effect, but that's more of a visual accent than any major change to the recipe.