Pâté de campagne

Pâté de campagne

Country-style pâté

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
375g chicken livers
250g streaky bacon
250g stewing veal
2 garlic cloves, crushed
8 juniper berries, crushed
1/4 teaspoon black peppercorns, cracked
125ml dry white wine
2 teaspoons brandy
1 large egg
80g fresh breadcrumbs
1 teaspoon dried sage
1 teaspoon dried thyme
1 1/2 teaspoons four spices
1 small onion, chopped
60g butter
1 1/2 teaspoons salt
1 thin slice pork back fat, beaten flat with side of a cleaver
or 2 extra rashers streaky bacon

Method

  1. Trim chicken livers, removing membranes and any discoloured parts. Chop finely and place in a bowl.
  2. Cover bacon with boiling water, stand for 5 minutes, drain and remove rind. Grind bacon and veal coarsely, or chop in a food processor. Add to livers with garlic, juniper berries, peppercorns, wine, brandy, egg, breadcrumbs, herbs and four spices. Mix well. Cover and leave for 2–3 hours.
  3. Cook onion gently in butter until soft and add to meat mixture with salt. Press mixture into a greased terrine.
  4. Cut pork fat or extra bacon into strips and arrange in a lattice over top of pâté. Cover terrine with a lid of foil. Place terrine in a baking tin of warm water and bake in a preheated moderate oven for 2 hours.
  5. Remove from oven, remove terrine lid and place a light weight on top of pâté (for example a plate with a couple of tins of food on it). Leave pâté in refrigerator for 2 days before serving, cut into slices.
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