Pate De Campagne (Country Pork Pate)

Yield > 8
Servings
Ingredients :
1 tbl Butter
1 x Onion, chopped
1/2 lb Ground lean pork
1/2 lb Ground pork fat
1/2 lb Ground veal
1/2 lb Pork or chicken liver, finel y
chopped
2 x Cloves garlic, peeled
Pinch of ground cloves
1/2 tsp Ground allspice
Pinch of ground nutmeg
2 x Eggs, beaten to mix
2 tbl Brandy
Salt
Pepper
1/2 lb Bacon slices
Method :
• Melt butter in a small saute pan and cook onion over low
heat until soft but not brown, 10-15 minutes. Leave to cool. In
a food processor, puree the pork, pork fat, veal, pork or
chicken liver, garlic, allspice, cloves, nutmeg, eggs, cooked
onion, brandy, salt and pepper. Divide the mixture in half if it
does not all fit comfortably in the machine. Saute a small piece
of mixture and taste for seasoning. It should be highly
seasoned. If not, add more salt and pepper. Set oven at 350F.
Line the sides and base of a 1-quart terrine mold with bacon,
reserving 2 slices. Pack pork mixture in the mold and smooth
the top. Cut remaining bacon in thin strips and arrange in a
lattice on top of the pate. Cook the pate, uncovered, ion a
water bath until done when tested with a skewer, 1.1/4 to
1.1/2 hours. Let pate cool to tepid. Insert a board that fits
inside the rim of the terrine.
• Distribute weights on top and chill. Serve pate from the
mold, and cut in slices at the table. The pate should be made
at least 48 hours ahead so that the flavours mellow. It can be
kept up to 5 days in the refrigerator.
• Variations: Pate de porc solgnote (Pork pate with
Hazelnuts) Add 1 cup toasted peeled hazelnuts to the pork
mixture. Pate de Pork Marbree (Marbled Pork Pate) Roll each
chicken liver in very thinly sliced pork fat or fat bacon. Make
pate mixture without livers. Pack half of the mixture into the
mold and place livers down the center. Cover with remaining
mixture and bake. When sliced, the pate is marbled with liver
outlined in fat.
• Classic french Cooking