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Country-style pâtéTheWorldWideGourmet.com

Total time: more than 2 hr

Preheat the oven to 120° C (250° F)
Preparation time: 20 minutes
Cooking time: 2-3 hours
Refrigeration time: 1-2 days

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:147.5 kcal

Proteins:16.7 g

Fats:3.7 g

Carbohydrate:10.8 g

Fibers:0.5 g

Sugar:0.7 g

Cholesterol:172.6 mg

Sodium:153.6 mg

Calcium:42.7 mg

Energy:315 kcal

Proteins:35.6 g

Fats:7.8 g

Carbohydrate:23 g

Fibers:1.1 g

Sugar:1.5 g

Cholesterol:368.5 mg

Sodium:328 mg

Calcium:91.1 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

3

bay leaves

8

slices of smoked bacon

175

g

fresh bread crumbs

2

eggs

2

cloves of garlic, crushed

450

g

lean pork, cut into pieces

100

g

pork fat

225

g

pork liver, well cleaned and cut into pieces

225

g

chicken livers, well cleaned

2

french shallots

75

ml

heavy cream

40

ml

cognac or brandy

5

ml

fresh thyme, chopped

5

ml

fresh sage, chopped

5

ml

fresh marjoram, chopped

5

ml

fresh parsley, chopped

2.5

ml

grated nutmeg

salt

freshly ground black pepper

butter

METHOD

  1. Combine the bread crumbs, eggs, cream, cognac and garlic.
  2. Chop or grind the pork, pork fat and liver.
  3. Sweat the minced shallots in butter until translucent.
  4. Add the meats to the bread crumb mixture with the herbs, seasonings and shallots.
  5. Refrigerate the mixture for 24 hours.
  6. Lightly grease a terrine and place the bay leaves in the bottom. Line the bottom and sides with the slices of smoked bacon, letting them hang over the edges slightly.
  7. Transfer the mixture into the terrine and press down well; fold the overhanging edges of the bacon over top to enclose the pâté.
  8. Cover and place the terrine in a water bath so that the water reaches 5 cm (2”) below the rim.
  9. Cook the pâté in a 120° C (250° F) oven for 2-3 hours – the meat juices in the center of the pâté should run clear when you pierce it with the tip of a knife.
  10. Remove from the oven; remove the lid and cover the pâté with a piece of aluminum foil; place a weight on top.
  11. Let cool. Refrigerate for 24 to 48 hours before serving.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Chardonnay



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