JAMES BEARD'S PATE DE CAMPAGNE PROVENCALE
A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good.
Provided by Busters friend
Categories Pork
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
- Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
- Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
- To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.
Nutrition Facts : Calories 631.6, Fat 50, SaturatedFat 23.3, Cholesterol 314.9, Sodium 733.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 40.7
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Nalukuma Lukai
l_n@aol.comThis pâté is a great make-ahead appetizer. It is easy to make and it always turns out perfectly.
Robiul Hossn
h-r@yahoo.comThis pâté is amazing! It is the perfect appetizer for a party. Everyone loved it!
Ishfaque Soomro
ishfaquesoomro76@hotmail.comThis pâté is delicious, but it is a lot of work to make. I'm not sure if I would make it again.
Akerke Tseregbai
tseregbai-a@hotmail.comThis pâté was a bit too rich for my taste. I think I would use less butter and cream next time.
Primal Origins
originsprimal88@hotmail.comThis pâté was too salty for my taste. I think I would use less salt next time.
Timothy Barnes
timothy_b@aol.comI'm not sure what went wrong, but my pâté turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Adeleye Deborah
adeleye-d43@gmail.comThis pâté is delicious! The texture is smooth and creamy. The flavors are rich and complex. I highly recommend this recipe.
Zhmarion
zhmarion@yahoo.comI love the flavors in this pâté. The combination of the pork, liver, and herbs is perfect. I will definitely be making this again.
mdsalauddin yeati
ymdsalauddin75@hotmail.comThis is the best pâté recipe I have ever tried. It is so easy to make and it always turns out perfectly. I love serving it with crackers and a glass of wine.
Stella Achuko
s-a99@yahoo.comI had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The pâté turned out amazing! It was a big hit at my party.
Timothy Howell
t-h97@gmail.comThis pâté was a bit too rich for my taste, but it was still very good. I think I would use less butter next time. Overall, I am happy with the results.
mudi Detamo
mudi.detamo@gmail.comI'm not a big fan of pâté, but this recipe changed my mind. It is so delicious and flavorful. I love the combination of the pork, liver, and herbs. I will definitely be making this again.
Osman Mondol
o-mondol4@hotmail.comThis pâté is a masterpiece! It is rich, flavorful, and has the perfect texture. I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe to anyone who loves pâté.