How To make Country Pate
1 1/2 lb Boneless pork, ground fine
-twice 1 lb Boneless veal, ground fine
-twice 3/4 c Dry white wine
2 tb Brandy
2 tb Oil
Salt Freshly ground black pepper 2 lg Onions, sliced thin
2 sm Cloves garlic, halved
1 lb Fresh pork fatback, sliced
-thin 1 Cornichon pickle for garnish
Servings: Makes about 3 lbs From: Sallie Krebs DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw.) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally from: Great Dinners from Life
How To make Country Pate's Videos
Pâté de Campagne (Country Pate) – A Delicious French Classic
In this video, I’ll show you how to make Pâté de Campagne. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Meat (850 g):
550g pork shoulder
200g pork liver
150g bacon chunks
To coat the mold with bacon you will need an additional package of bacon strips.
Spices per 850 g of meat:
15 g salt
2,5 g mustard seeds yellow
2,5 g coriander seeds
1,5 g fresh thyme
1.5 g black peppercorns
1,25 g allspice
0,75 g Cloves
35 g dried cherries
35 g dried cranberries
40 ml Sauternes or other dessert wine
Binder per 850 g of meat:
1 egg
40 g bread (sourdough if possible)
45 ml milk
???? Full recipe:
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I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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Good Morning by Amine Maxwell
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Pâté de Campagne Recipe – How to Make a Country-Style Pâté
Learn how to make Pâté de Campagne! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Country-Style Pâté recipe.
How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving
Pâté de Campagne (Country Pâté)
Funny motivational speaker Vinny Verelli makes a Country Pâté.
Complete recipe on blog at:
When I told some friends I was going to make Pâté for Thanksgiving they made a face. Not because it was non traditional, but because they thought that pâté was made from liver. Sure many terrines are made from a variety of livers but not ALL pâtés have liver in them.
The pâté here is void of any liver and is filled with different cuts of meat and held together with bacon.
And by the way, the pâté was an appetizer, we still had turkey with all the traditional trimmings.
posted by humorous motivational speaker Vinny Verelli
How to make a Country Pâté (no liver recipe)
Recipe for a non-liver pâté that's easy to make with basic equipment.
More detail for the Country Pâté Recipe:
Ingredients for 2 lots of pâté:
Breast meat from 1 woodpigeon; 1 small wild duck; 1 pheasant
Pork lion fillet, about 400g
4 to 6 garlic cloves
2 to 4 Thyme sprigs
glass of Cognac
50-60ml olive oil
Pepper
Goose fat
600g Pancetta
2kg Sausage meat
300ml double cream
2 handfuls chopped fresh tarragon
1 handful chopped flatleaf parsley
10ml chopped thyme
Oven temperature: 180C conventional oven; 160C fan; GasMark 4
1 hour to 1 hr 20
For just one lot of pâté, halve the ingredients but keep the cooking time the same.
ETY'S EATS: How to Make Pâté de Campagne | Country Pâté
Pâté de Campagne A.K.A. Country Pâté is one of my favorites on a charcuterie board. So I will show you how I make it!
Pâté is just a mixture of ground meat with spices, an egg mixture to help bind it together, cognac, and the bain-marie method to cook it.
I'm doing a Country Pork Pâté so I will use bacon, liver, and ground pork.
I'll add in some onions, thyme, cognac, salt & black pepper to 2 eggs and then mix them all together.
Add your Pâté mixture to a baking pan and then place that in a larger pan filled halfway with water. This is called the bain-marie method or Mary's Bath in French. This helps cook the food gently and with moisture.
Then bake at 350 degrees Fahrenheit for about two hours.
Take it out and let it rest until it reaches room temperature and then refrigerate for 5 hours before slicing.
Then it's ready to serve with cornichons, dijon mustard and some fresh baguette.
-INGREDIENTS-
1 lb. Veal Liver
1 lb. Bacon
1 lb. Ground Pork
2 Eggs
2 Onions
5 Sprigs of Thyme
1 Tablespoon Sea Salt
1 Tablespoon Black Pepper
2 Ounces of Cognac
Cornichons
Dijon Mustard
Baguette
Et Voilà!
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- Time Stamps -
00:00 Intro
00:14 Different Types
00:37 Prepping the Meat
01:49 Setting Up the Bain-Marie
02:06 Let It Rest
02:29 Plate It Up
02:58 Give It A Taste