Country Pate
A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.
Ingredients
- 1 lb veal round, cut into 1-inch cubes
- 0.5 lb boiled ham, cut into 1-inch pieces
- 2 lb pork butt, cut into 1-inch cubes
- 0.5 lb chicken livers
- 11 each bay leaves
- 2 0.5 tsp salt
- 0.3 tsp dried thyme
- 0.3 tsp dried oregano
- 0.5 tsp cayenne
- 0.5 tsp freshly ground black pepper
- 0.5 cup chopped celery
- 1 cup chopped onions
- 3 tbsp chopped garlic
- 0.5 cup brandy
- 1 cup port wine
- 2 each egg whites
- 1 cup whole pistachios
- 0.3 cup finely chopped parsley
- 24 slice bacon
Instructions
- 1
Combine veal, ham, pork, and chicken livers in a bowl. Add 3 bay leaves, salt, thyme, oregano, cayenne, pepper, celery, onions, garlic, brandy, and port. Toss well, cover, and refrigerate 24 hours.
- 2
Preheat oven to 325°F. Drain the mixture, discarding the liquid. Remove bay leaves. Grind the meat once using a meat grinder with a 1/2-inch die.
- 3
Add egg whites, pistachios, and parsley to the ground mixture. Mix well.
- 4
Line two earthenware terrines with bacon, leaving enough overhang to fold over the top. Divide mixture between pans, pressing down firmly. Fold the bacon over the top. Place 4 bay leaves on top of each.
- 5
Set pans in a roasting pan. Add boiling water to come 3/4 up the sides. Bake 1.5 hours until internal temperature reaches 170°F. Drain excess fat.
- 6
Cover with foil and place a 2-3 lb weight on each pâté. Bake 1 more hour with weight. Refrigerate at least 8 hours with weight before slicing and serving.